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Ranch Chicken Enchiladas are my go-to comfort dish whenever I need an easy dinner that guarantees happy faces around the table. Tender shredded chicken tossed in taco seasoning is rolled inside soft tortillas and smothered in an ultra-creamy salsa ranch sauce, then baked to golden cheesy perfection. This is one of those meals no one ever complains about and it always disappears fast.
When I first tested these enchiladas, my family devoured the whole pan in minutes and immediately asked when I could make them again. It has since become our most-requested comfort dinner.
Ingredients
- Boneless skinless chicken breasts: choose medium sized and look for chicken with no excess additives for the most tender bite
- Chicken broth: helps to keep the meat extra moist after cooking
- Taco seasoning: brings that Tex Mex punch so check your spice packet for sodium levels and adjust if needed
- Salsa: look for a chunky, fresh-tasting salsa without extra sugar for the brightest flavor
- Ranch dressing: opt for a creamy bottle or make your own for even more flavor
- Shredded cheddar cheese: buy a block and shred yourself for the best melt and sharpness
- Medium flour tortillas: pick the softest ones at the store as they will wrap and bake best without tearing
Step-by-Step Instructions
- Prep and Cook Chicken:
- Add the chicken breasts to your crock pot with chicken broth and taco seasoning making sure each side is fully coated in the spices. Cover and cook on low until the chicken is cooked through and shreds easily which usually takes about three hours.
- Shred and Toss Chicken:
- Remove the cooked chicken from the pot and shred it using two forks or your stand mixer paddle on low. Pour any juices back in and toss the meat to coat for maximum flavor.
- Mix Salsa Ranch Sauce:
- Combine salsa and ranch dressing in a bowl until totally blended into a creamy sauce. This is going to flavor both the inside filling and the top of the enchiladas.
- Fill and Roll Enchiladas:
- Lay a tortilla out and fill the center with a generous scoop of shredded chicken. Add a sprinkle of cheddar cheese and a spoonful of salsa ranch sauce. Roll up tightly and place seam side down in a greased baking dish. Do this with the remaining tortillas.
- Top and Bake:
- Pour the rest of the salsa ranch sauce all over the wrapped enchiladas then smother with the remaining cheese. Bake in a preheated oven at three hundred fifty degrees Fahrenheit until bubbling and the cheese is fully melted which takes twenty five to thirty minutes.
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My favorite part of this recipe is the salsa ranch sauce. It clings to every bite and gives the dish its signature tangy flavor. My kids always argue over who gets the cheesiest corner piece and I love that it brings everyone running to the table.
Storage Tips
Once cooled completely you can cover the baking dish and store leftovers in the refrigerator for up to three days. For longer storage place enchiladas in an airtight container or wrap well and freeze for up to two months. To reheat pop individual portions in the microwave or bake covered until hot and bubbly.
Ingredient Substitutions
If you are out of chicken breast chicken thighs make a juicy substitute. For a lighter option use reduced fat ranch dressing and cheese. Try swapping salsa for fire roasted tomatoes with green chilies if you want a mild dish or use a spicier salsa for more heat.
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Serving Suggestions
I love pairing these enchiladas with Mexican rice or cilantro lime rice to soak up all the extra sauce. They also go well with corn salad or warm refried beans. For a fresh contrast add shredded lettuce and diced tomatoes on top for a little crunch.
Cultural Context
While classic enchiladas are a true Mexican staple this version with ranch dressing and flour tortillas leans into the Tex Mex tradition that blends American and Mexican flavors. These kinds of dishes have become family favorites in many homes because they are easy to customize and so satisfying.
Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used if you prefer their texture or flavor. Warm them first to prevent cracking when rolling.
- → What's the best way to shred the chicken?
After cooking, use two forks to pull the chicken apart. For quicker shredding, a hand mixer on low also works well.
- → Can I prepare this dish in advance?
Yes, assemble the enchiladas ahead and refrigerate. Bake just before serving for best texture and flavor.
- → What are good side dishes?
Try serving with Mexican rice, cilantro lime rice, warm bean dip, or a fresh salad for a complete meal.
- → Can this be made spicier?
Increase the heat by adding chopped jalapeños, using a spicier salsa, or adding extra taco seasoning to the chicken.
- → How do I store leftovers?
Store leftover enchiladas in an airtight container in the refrigerator. Reheat in the oven or microwave until warm.