Ranchy Chicken Enchiladas

Mexican + Ranch = Yum


  • 3-4 Boneless Skinless Chicken Breasts
  • 1 package of chicken taco seasoning
  • 1 package of ranch dry salad dressing
  • 1/2 cup of bottled ranch dressing
  • 1/2 cup of salsa
  • 2 cups of shredded monterey jack cheese (or cheddar)
  • 1 can of chicken broth
  • 1 package white flour tortillas


  •   Cook the chicken in a crock pot on low for 3-4 hours with the ranch packet and taco seasoning.
  • Shred the chicken.
  • Mix the 1/2 cup of ranch and the 1/2 cup of salsa in a bowl.
  • Grease a 9 x 13 pan
  • Spread a thin layer of the mixture from step 3 on the bottom of the pan.
  • Next assemble the enchiladas as follow: spoon two spoonfuls of the mixture from step 3 into the bottom of a tortilla, put some shredded chicken on top of the mixture, and sprinkle the top with cheese. Lastly, roll it up!
  • Line the enchiladas up in the 9x13 pan and cover the top with cheese.
  • Bake at 350F for 30 minutes or until the cheese is bubbling.
  • Serve with ranch as garnish or drizzled on top.