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 Time20minutes
Cook Time4hours30minutes
Servings8people
Ingredients
4boneless, skinless chicken breasts
1.25ozpackage taco seasoning
1ozpackage dry ranch dressing mix
15ozcan chicken broth
½cupbottled ranch dressingplus more for topping
½cupsalsa
2cupsshredded cheddar cheese
8 to 10flour tortillas
Instructions
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. Remove chicken and shred.
In a small bowl, mixture ranch dressing and salsa, set aside.
Preheat oven to 350 F. Spray 9x13 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. Add shredded chicken and cheese on top and roll up.
Place enchiladas seam-side down in pan and sprinkle extra cheese on top. Bake for 30 minutes, until cheese is bubbly and nicely browned.
Drizzle with ranch dressing and chopped cilantro before serving.