Slow Cooker Ranch Chicken Enchiladas Food

YOU HAVE TO ADD THIS SLOW-COOKER TEX-MEX DISH TO YOUR DINNER ROTATION

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.

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN

Steps:

• Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
• Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
• Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
• Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
• Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE

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.

KING RANCH CHICKEN SLOW COOKER

Steps:

• 1) Place a single layer of corn chips on bottom of the slow-cooker.
• 2) In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined.
• 3) Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese.
• 4) Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 4 hours.

CHICKEN RANCH ENCHILADAS

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.

SLOW COOKER CHICKEN RANCH ENCHILADAS RECIPE

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.