Slow Cooker Ranch Chicken Enchiladas

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I stole this recipe for Slow Cooker Ranch Chicken Enchiladas from a cookbook called Celebrate Every Season with Six Sisters’ Stuff: 150 + Recipes, Traditions and Fun Ideas for Each Month of the Year. These delicious enchiladas start in the slow cooker. Chicken breasts are placed in the slow cooker and sprinkled with taco seasoning and dry ranch dressing mix. Then chicken broth is poured over the chicken and cooked for several hours. Next a mixture of ranch dressing and salsa is spread onto tortillas, then shredded chicken is added with cheese. After rolling up the tortillas they are placed in a baking dish and sprinkled with more cheese and baked until the cheese is bubbly and browned. This recipe is another delicious way to cook chicken.

The ingredients for this recipe are: 4 boneless, skinless chicken breasts, 1.25 oz package taco seasoning, 1 oz package dry ranch dressing mix, 15 oz can chicken broth, ½ cup bottled ranch dressing, ½ cup salsa, 2 cups shredded cheddar cheese and 8 to 10 flour tortillas

Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning and ranch dressing mix on top.

Pour chicken broth over chicken and cook on LOW for 3 to 4 hours.

Shred the chicken and set aside.

In a small bowl, mixture ranch dressing and salsa, set aside.

Preheat oven to 350 F. Spray 9×13 baking pan with nonstick spray and spread a thin layer of salsa & ranch mixture. Assemble enchiladas by spreading a few spoonfuls of salsa & ranch mixture on each tortilla, then add some of the shredded chicken.

Then add shredded cheese on top and roll up. Place enchiladas seam-side down in pan.

Next sprinkle extra cheese on top. Bake for 30 minutes, until cheese is bubbly and nicely browned.

Drizzle with ranch dressing and add salsa before serving.

If you liked this recipe for Slow Cooker Ranch Chicken Enchiladas you can also try Chicken Enchiladas, Creamy Chicken Enchiladas, Smothered Baked Chicken Burritos, Chicken Taco Casserole Recipe or Beef Enchiladas.

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Slow Cooker Ranch Chicken Enchiladas

These delicious enchiladas start in the slow cooker. Chicken breasts are placed in the slow cooker and sprinkled with taco seasoning and dry ranch dressing mix. Then chicken broth is poured over the chicken and cooked for several hours. Next a mixture of ranch dressing and salsa is spread onto tortillas, then shredded chicken is added with cheese. After rolling up the tortillas they are placed in a baking dish and sprinkled with more cheese and baked until the cheese is bubbly and browned.
Course Entree
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings 8 people

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1.25 oz package taco seasoning
  • 1 oz package dry ranch dressing mix
  • 15 oz can chicken broth
  • ½ cup bottled ranch dressing plus more for topping
  • ½ cup salsa
  • 2 cups shredded cheddar cheese
  • 8 to 10 flour tortillas

Instructions

  1. Spray slow cooker with non-stick cooking spray.
  2. Place chicken in slow cooker. Sprinkle taco seasoning and ranch dressing mix on top.
  3. Pour chicken broth over chicken and cook on LOW for 3 to 4 hours. Remove chicken and shred.
  4. In a small bowl, mixture ranch dressing and salsa, set aside.
  5. Preheat oven to 350 F. Spray 9×13 baking pan with nonstick spray and spread a thin layer of salsa & ranch mixture.
  6. Assemble enchiladas by spreading a few spoonfuls of salsa & ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
  7. Place enchiladas seam-side down in pan and sprinkle extra cheese on top. Bake for 30 minutes, until cheese is bubbly and nicely browned.
  8. Drizzle with ranch dressing and chopped cilantro before serving.