Ranch Chicken Enchiladas Recipe

Ranch Chicken Enchiladas are a delightful fusion of classic Mexican enchiladas and the rich, creamy flavors of ranch seasoning. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a creamy ranch sauce, and topped with melted cheese. It’s a comforting dish that blends tangy ranch with bold Mexican flavors, creating an irresistible meal that the whole family will love.

Why You’ll Love This Recipe

There’s something magical about combining ranch with Mexican spices. Here’s why you’ll fall in love with Ranch Chicken Enchiladas:

• Easy to make: This recipe requires minimal prep, making it perfect for busy weeknights.
• Meal prep-friendly: You can easily double the recipe and store leftovers for later.
• Kid-approved: The mild flavors of ranch mixed with cheese and chicken are a hit with children and picky eaters.
• Crowd-pleaser: Whether it’s a family dinner or a potluck, these enchiladas are always a favorite.

Preparing the Chicken

Cooking Methods

There are a couple of ways to cook your chicken:

• Stove-top method: Boil or simmer your chicken breasts in salted water until fully cooked (about 15-20 minutes), then shred with two forks.
• Shredding tip: If you want an even quicker method, use a stand mixer with a paddle attachment to shred the chicken effortlessly.

Making the Creamy Ranch Sauce

The creamy ranch sauce is what makes this dish special. Here’s how you can make it:

Mixing Ingredients for the Sauce

• In a medium-sized bowl, combine ranch seasoning with sour cream.
• Add 1 cup of chicken broth to thin out the sauce and make it more pourable.
• For a bit of extra flavor, toss in some garlic powder, onion powder, and a dash of black pepper.

Assembling the Enchiladas

Rolling the Tortillas

Now it’s time to assemble the enchiladas:

1. Preheat your oven to 375°F.
2. Lay a tortilla flat, place a generous amount of shredded chicken in the center, sprinkle some shredded cheese, and drizzle a bit of the ranch sauce.
3. Roll the tortilla tightly and place it seam-side down in a baking dish.
4. Repeat this process until your dish is full.

Baking the Enchiladas

Oven Temperature and Timing

Once your enchiladas are assembled, pour the remaining ranch sauce evenly over the top of the enchiladas. Sprinkle a generous layer of cheese on top.

• Bake at 375°F for 20-25 minutes until the cheese is bubbly and golden.

Customizing Your Ranch Chicken Enchiladas

Spicy Variations

Want to kick up the heat? Try these spicy variations:

• Add chopped jalapeños or green chilies to the filling.
• Drizzle with hot sauce before serving for an extra punch.

Low-Carb and Gluten-Free Options

• Swap out regular tortillas for low-carb or gluten-free tortillas to make this dish fit specific dietary needs.
• You can even use zucchini slices or cabbage leaves as a low-carb alternative to tortillas.

Serving Suggestions

Toppings That Enhance Flavor

When it comes to toppings, the possibilities are endless:

• A dollop of guacamole or avocado slices brings creaminess.
• Add some salsa verde or pico de gallo for extra freshness.
• Sprinkle fresh cilantro and squeeze some lime juice over the top for a zesty finish.

Tips for Leftovers

Ranch Chicken Enchiladas store beautifully:

• To refrigerate: Place leftover enchiladas in an airtight container and store them in the fridge for up to 3 days.
• To reheat: Warm them in the oven at 350°F for about 10-15 minutes or microwave for a quick meal.
• To freeze: Wrap individual enchiladas in foil and store them in the freezer for up to 3 months. Reheat in the oven when ready to eat.

Frequently Asked Questions

How long can I store these enchiladas?

You can refrigerate the enchiladas for up to 3 days or freeze them for up to 3 months.

Can I use rotisserie chicken?

Yes! Rotisserie chicken works great and saves time. Just shred it and use it as the filling.

Is this dish freezer-friendly?

Absolutely! You can freeze these enchiladas for a quick and easy future meal.

Can I use different types of cheese?

Of course! While cheddar or Mexican blend is popular, feel free to use Monterey Jack or pepper jack for a different flavor.

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day ahead, store them in the fridge, and bake them when you’re ready.

Yield: 4-6

Ranch Chicken Enchiladas Recipe

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Ranch Chicken Enchiladas are a delightful fusion of classic Mexican enchiladas and the rich, creamy flavors of ranch seasoning. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a creamy ranch sauce, and topped with melted cheese. It’s a comforting dish that blends tangy ranch with bold Mexican flavors, creating an irresistible meal that the whole family will love.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 2 cups cooked, shredded chicken (rotisserie or leftover chicken works well)
• 1 packet ranch seasoning mix
• 1 1/2 cups sour cream
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese (divided)
• 1/2 cup shredded mozzarella cheese
• 8 flour tortillas (soft taco size)
• 1/2 cup chopped cilantro (optional, for garnish)
• 1 can (10 oz) enchilada sauce (green or red, based on preference)
• 1/2 cup diced green chilies (optional for heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
2. Prepare Chicken Mixture: In a large mixing bowl, combine the shredded chicken, ranch seasoning mix, sour cream, 1/2 cup ranch dressing, 1 cup shredded cheddar cheese, and diced green chilies (if using). Mix until well combined. Season with garlic powder, onion powder, salt, and pepper to taste.
3. Assemble Enchiladas: Lay out a flour tortilla on a clean surface. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the greased baking dish. Repeat for all tortillas.
4. Top with Sauce: In a separate bowl, mix the remaining 1/2 cup of ranch dressing and the enchilada sauce together. Pour this sauce evenly over the enchiladas in the baking dish.
5. Add Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup mozzarella cheese evenly over the enchiladas.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven and let the enchiladas rest for about 5 minutes. Garnish with chopped cilantro if desired, and serve hot.

Notes

Make it spicier: Add jalapenos or more green chilies to the chicken mixture.

Alternative toppings: Serve with diced avocado, sour cream, or salsa on the side.

For a lighter version: You can substitute Greek yogurt for sour cream and use low-fat cheese and ranch dressing.

Freezer-friendly: Assemble the enchiladas, cover tightly with foil, and freeze before baking. When ready to cook, bake straight from the freezer, adding an additional 10-15 minutes to the baking time.