Ingredients
Equipment
Method
- 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 9x13-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.
Nutrition
Calories: 468kcalCarbohydrates: 26gProtein: 22gFat: 31gSaturated Fat: 11gCholesterol: 78mgSodium: 1615mgPotassium: 542mgFiber: 3gSugar: 5gVitamin A: 1111IUVitamin C: 11mgCalcium: 317mgIron: 2mg
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