Slow Cooker Chicken Ranch Enchiladas Recipe
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.
Equipment
- slow cooker
- 9x13-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 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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