RANCH CHICKEN ENCHILADAS
Creamy ranch enchiladas topped with cheese and baked to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
- Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
- Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
- Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
- Drizzle the top with ranch and enjoy!
Nutrition Facts : Calories 552 kcal, Carbohydrate 34 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 2064 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN RANCH ENCHILADAS
I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.
Provided by Smith's Wife
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
- Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
- Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g
CHICKEN RANCH ENCHILADAS
Jazz Up Your Weeknight Dinner Enchiladas with a Ranch Twist! Delicious, Easy and Addictive!
Provided by Julie Evink
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Spray a 9x13 glass baking dish with non-stick cooking spray.
- Cook and shred the chicken by boiling it in water for 20 minutes. Shred in a stand mixer with the paddle attachment. Add taco seasoning and dry ranch salad dressing and mix.
- Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spread a very thin layer of the mixture on the bottom.
- Assembling the enchiladas by first putting about 2 Tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
- Line up the enchiladas seem side down in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
- Drizzle the top with ranch.
Nutrition Facts : ServingSize 1, Calories 543 kcal, Carbohydrate 39 g, Protein 30 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 1840 mg, Fiber 2 g, Sugar 5 g
CHICKEN ENCHILADAS
Provided by Trisha Yearwood
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
- Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
- Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
- Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.
BACON-RANCH CHICKEN ENCHILADAS
Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Provided by krimille
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
- Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
- Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
- Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
- Bake in the preheated oven until bubbly on top, about 15 minutes.
Nutrition Facts : Calories 465 calories, Carbohydrate 38.8 g, Cholesterol 58.8 mg, Fat 26 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 11.4 g, Sodium 821.6 mg, Sugar 2.3 g
SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE
This slow cooker ranch enchiladas recipe is one of the tastiest yet easiest Mexican dishes you can make.
Provided by Contributor
Categories Main Course
Time 4h50m
Number Of Ingredients 9
Steps:
- Spray slow cooker with nonstick cooking spray and place chicken inside.
- Sprinkle taco seasoning and ranch dressing mix over chicken.
- Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
- Remove chicken from slow cooker and shred with two forks.
- In a small bowl, mix together ranch and salsa; set aside.
- Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
- Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
- Place enchiladas seam-side down in the prepared pan and sprinkle any remaining cheese on top.
- Bake at 350 degrees F for 30 minutes.
- Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.
Nutrition Facts : Calories 405 kcal, Carbohydrate 22 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 71 mg, Sodium 961 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
DEAD HORSE RANCH RED CHILE ENCHILADAS
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs. Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Reserve one fourth of soaking liquid, then purée chiles with remaining liquid in a blender until smooth (use caution when blending hot liquids). Pour puréethrough a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking liquid.
- Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat, stirring constantly, until pale golden, about 1 minute. Add garlic and oregano and cook, stirring, until fragrant, about 1 minute. Stir in chile purée, vinegar, and salt and simmer, stirring occasionally, until slightly thickened, about 25 minutes.
- Preheat oven to 350°F.
- Cook onions in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, about 20 minutes.
- Spoon half of chile sauce evenly over bottom of a lightly oiled 13- by 9-inch (3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle tortillas evenly with one third of cheese, then half of onions and olives. Repeat layering with another 4 tortillas, another third of cheese, and remaining onions and olives. Top with remaining 4 tortillas, sauce, and cheese. Bake, uncovered, in middle of oven until cheese is melted and bubbling, about 25 minutes.
RANCH CHICKEN ENCHILADAS
Put these easy Ranch Chicken Enchiladas in the oven and wait. Soon enough the whole family will be in the kitchen.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Add chicken, olives and dressing; cook 2 to 3 min. or until heated through, stirring occasionally.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch pan sprayed with cooked spray; top with salsa and cheese.
- Bake 15 min. or until enchiladas are heated through and cheese is melted.
Nutrition Facts : Calories 560, Fat 31 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1250 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 31 g
RANCH CHICKEN ENCHILADAS
Make and share this Ranch Chicken Enchiladas recipe from Food.com.
Provided by Sassy J
Categories Chicken
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.
- Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.
- Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.
- Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.
- Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.
- Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.
- Drizzle the tops with more ranch dressing, if desired and serve!
Nutrition Facts : Calories 375.4, Fat 21.1, SaturatedFat 5.9, Cholesterol 50.6, Sodium 1156, Carbohydrate 28.9, Fiber 2.6, Sugar 3, Protein 17.6
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
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