Ranch Chicken Enchiladas Recipe 445 Food

CHICKEN RANCH ENCHILADAS

Chicken Ranch Enchiladas image

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

Ingredients

¼ cup butter
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend

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

RANCH CHICKEN ENCHILADAS

Ranch Chicken Enchiladas image

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

Ingredients

3 -4 medium boneless skinless chicken breasts
1/2 cup chicken broth
1 (1 ounce) packet taco seasoning
3/4 cup salsa
3/4 cup prepared ranch dressing
1 -2 cup shredded cheddar cheese
8 medium flour tortillas

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

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