The Chef

Chicken Ranch Enchiladas


“Same circus…different clowns”

Taking the recipe for Crockpot Ranch Tacos and stepping it up in the flavor-factor, this dinner is easy, filling, and very delicious!! Enjoy!! 🙂

3-4 Boneless Skinless Chicken Breasts
1 package taco seasoning
1 package dry ranch seasoning
½ cup bottled ranch
½ cup salsa
2 cups shredded cheese
1 can chicken broth
1 package tortillas

Cook the chicken in the slow cooker with the ranch and taco seasoning packages in the chicken broth, on low for about 3-4 hours, until cooked through and easy to shred with forks.
Mix ½ cup of ranch and ½ cup of salsa in a bowl. Spray a 9×13 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 the tortilla. Spoon the shredded chicken on top of that. Sprinkle with cheese and roll it up.
Line up the enchiladas in the 9×13 pan and sprinkle heavily with the 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!





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