YOU HAVE TO ADD THIS SLOW-COOKER TEX-MEX DISH TO YOUR DINNER ROTATION
One of the best things to come home to is dinner served fresh from your slow cooker. This recipe, from Six Sisters' Stuff ($21) shows you how to whip up a
Provided by Leo Danzig
Categories Main Dishes
Time 4h50m
Yield 8 servings
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 3 to 4 hours.
- Remove chicken from slow cooker and shred with two forks.
- In a small bowl, mix together ranch dressing and salsa; set aside.
- Preheat oven to 350°F. 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 30 minutes, until cheese is bubbly and nicely browned.
- Drizzle with ranch dressing and sprinkle chopped cilantro on top before serving, if desired.
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
SLOW COOKER CHICKEN ENCHILADAS
Make and share this Slow Cooker Chicken Enchiladas recipe from Food.com.
Provided by Sarah
Categories Mexican
Time 5h10m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
- Preheat oven to 350°F.
- Coat bottom of two 9 x 13 pans with enchilada sauce.
- Microwave tortillas in paper towels for 30 seconds.
- Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
- Spread remaining sauce on top and sprinkle with cheese.
- Bake 15 minutes. Garnish with salsa and sour cream.
Nutrition Facts : Calories 434.7, Fat 22, SaturatedFat 10.4, Cholesterol 96.6, Sodium 1095.6, Carbohydrate 30.4, Fiber 4.5, Sugar 7.3, Protein 29.2
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
SLOW COOKER CHICKEN RANCH ENCHILADAS RECIPE
You'll love this easy slow cooker Mexican dish. The yummiest enchiladas!
Provided by Contributor
Categories Main Course
Time 4h50m
Number Of Ingredients 12
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 remaining 1 cup of cheese on top.
- Bake at 350 degrees F for 30 minutes. Serve with your favorite toppings.
Nutrition Facts : Calories 468 kcal, Carbohydrate 26 g, Protein 22 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1615 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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