These Slow Cooker Chicken Ranch Enchiladas are a flavor-packed twist on a Mexican classic, blending creamy ranch with tender shredded chicken and zesty enchilada sauce. With just 20 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas for 4 hours. The result? A melt-in-your-mouth dish layered with gooey cheese, soft tortillas, and a perfect balance of tangy and savory flavors.
Every bite delivers a satisfying mix of textures—creamy, cheesy, and slightly crispy edges—while the hearty ingredients keep you full and happy. At under 500 calories per serving, this dish is indulgent yet balanced, making it a crowd-pleaser for weeknight dinners or casual gatherings. Let your slow cooker work its magic while you savor the anticipation of this comforting, flavor-filled meal.
What You’ll Need for Slow Cooker Chicken Ranch Enchiladas
- 4 boneless, skinless chicken breasts (thawed if frozen)
- 1 ounce taco seasoning mix (store-bought or homemade)
- 1 ounce dry ranch dressing mix
- 15 ounces chicken broth (low-sodium for healthier option)
- 1 cup ranch dressing (can substitute with Greek yogurt for a lighter version)
- 1 cup salsa (mild or spicy, based on preference)
- 3 cups shredded cheddar cheese (use a blend of cheeses for variety)
- 10 flour tortillas (8-10 inches, can use whole wheat for a healthier choice)
- Optional Toppings:
- ½ cup guacamole
- ½ cup sour cream
- 2 tomatoes, diced
- ½ cup salsa
How to Make Slow Cooker Chicken Ranch Enchiladas
- Spray the inside of a slow cooker with nonstick cooking spray. Place the chicken breasts in the slow cooker.
- Sprinkle the taco seasoning and ranch dressing mix evenly over the chicken.
- Pour the chicken broth over the chicken. Cover and cook on low for 3-4 hours or until the chicken is tender and easily shreds.
- Remove the chicken from the slow cooker and shred it using two forks.
- In a small bowl, mix together the ranch dressing and salsa. Set aside.
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray.
- Spread a thin layer of the salsa/ranch mixture on the bottom of the prepared pan.
- Assemble the enchiladas: Spread a few spoonfuls of the salsa/ranch mixture on each tortilla. Add a portion of the shredded chicken and sprinkle with cheese. Roll up the tortillas and place them seam-side down in the pan.
- Sprinkle the remaining 1 cup of cheese over the top of the enchiladas.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Serve hot with your choice of optional toppings: guacamole, sour cream, diced tomatoes, and additional salsa.
Creative Toppings and Sauces to Elevate Your Enchiladas
While the recipe includes classic toppings like guacamole, sour cream, and salsa, feel free to get creative! Try adding pickled jalapeños for a tangy kick, crumbled cotija cheese for a salty bite, or cilantro-lime crema for a fresh twist. For a smoky flavor, drizzle chipotle sauce over the top before serving. These additions can make your enchiladas even more flavorful and unique!
Perfect Pairings: What to Serve with Your Enchiladas
These Slow Cooker Chicken Ranch Enchiladas pair beautifully with a variety of sides. Serve them with cilantro-lime rice or refried beans for a hearty meal. For a lighter option, try a crisp green salad with a lime vinaigrette. Don’t forget a side of tortilla chips and extra salsa for dipping!
How to Store and Reheat for Maximum Freshness
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil and bake at 350°F for about 15-20 minutes, or until heated through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to sprinkle a little water over the enchiladas to keep them moist.
Time-Saving Tips for Busy Cooks
If you’re short on time, use pre-shredded rotisserie chicken instead of cooking the chicken breasts. Simply mix the chicken with the taco and ranch seasoning, then proceed with the recipe. You can also prepare the salsa-ranch mixture and shred the cheese ahead of time to streamline the process. These shortcuts can save you 30 minutes or more!
Common Questions Answered
Can I use corn tortillas instead of flour? Absolutely! Corn tortillas work well, but warm them slightly before rolling to prevent cracking. Can I make this recipe ahead of time? Yes! Assemble the enchiladas, cover the dish tightly, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
Slow Cooker Chicken Ranch Enchiladas Recipe
Equipment
- slow cooker
- 9×13-inch baking pan
Ingredients
- 4 boneless skinless chicken breasts
- 1 ounce taco seasoning mix
- 1 ounce dry ranch dressing mix
- 15 ounces chicken broth
- 1 cup ranch dressing
- 1 cup salsa
- 3 cups shredded cheddar cheese
- 10 flour tortillas
- ½ cup guacamole optional topping
- ½ cup sour cream optional topping
- 2 tomatoes, diced optional topping
- ½ cup salsa optional topping
Instructions
- Spray slow cooker with nonstick cooking spray and place chicken inside.
- Sprinkle taco seasoning and ranch dressing mix over chicken.
- Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
- Remove chicken from slow cooker and shred with two forks.
- In a small bowl, mix together ranch and salsa; set aside.
- Spray a 9×13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
- Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
- Place enchiladas seam-side down in the prepared pan and sprinkle remaining 1 cup of cheese on top.
- Bake at 350 degrees F for 30 minutes. Serve with your favorite toppings.