Ranch Chicken Enchiladas with Cheese (Printer-Friendly Version)
Shredded chicken with salsa-ranch wrapped in tortillas, baked with cheese for a creamy, crowd-pleasing meal.
# Required Ingredients:
→ Protein
01 -
3 to 4 medium boneless skinless chicken breasts
02 -
120 ml chicken broth
→ Seasoning
03 -
28 g taco seasoning mix
→ Sauce
04 -
180 ml salsa
05 -
180 ml ranch dressing
→ Dairy
06 -
200 g shredded cheddar cheese
→ Base
07 -
8 medium flour tortillas
# Step-by-Step Instructions:
01 -
Place chicken broth in a slow cooker, add chicken breasts and taco seasoning. Cover and cook on low heat for 3 hours, or until chicken is fully cooked. Remove chicken and shred thoroughly.
02 -
Preheat oven to 175°C. Lightly coat a 23 x 33 cm baking dish with cooking spray.
03 -
Combine salsa and ranch dressing in a bowl, stirring until fully integrated.
04 -
Spread a thin layer of the salsa-ranch mixture on the base of the prepared baking dish. For each tortilla, place approximately 80 g shredded chicken along the centre, top with 15 g cheddar cheese and 30 ml of salsa-ranch mixture. Roll up tightly and arrange seam-side down in the baking dish. Repeat for all tortillas.
05 -
Pour remaining salsa-ranch mixture evenly over the filled tortillas. Sprinkle with remaining cheddar cheese. Bake for 25–30 minutes or until cheese is melted and dish is heated through.
06 -
Optionally, drizzle additional ranch dressing over the baked enchiladas before serving.
# Handy Cooking Tips:
01 -
For faster preparation, chicken breasts can be baked instead of slow-cooked. Shred once cooked and combine with broth and seasoning before proceeding.