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Simply Delicious

At-The-Ranch Enchiladas

Tex-MexSlow CookerChicken

Time: 3 hours 50 minutes

Yield: 4 servings

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About

At-The-Ranch Enchiladas are blazing a new trail when it comes to dinnertime! Every layer of these rolled little masterpieces comes with a touch of a vibrant and zesty ranch salsa — creamy, tangy, and lip-smacking delicious! The tender tortillas and melt-in-your-mouth juicy shredded chicken become even more tasty than ever before. With some melty cheese, because no cowboy or cowgirl can say no to melty cheese, At-The-Ranch Enchiladas are an adventure of flavor!

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Ingredients

  • 1/2 cup chicken broth
  • 4 chicken breasts, boneless and skinless
  • 1 (1-ounce) packet taco seasoning
  • 3/4 cup salsa
  • 3/4 cup ranch dressing
  • 2 cups cheddar cheese, shredded, divided
  • 8 medium flour tortillas
  • cilantro, optional, to taste, chopped, for garnish

Directions

Step 1 -In a slow cooker, add the chicken broth, the chicken breasts, and the taco seasoning.

Step 2 -Cover the slow cooker and cook on low heat until the chicken breasts reach an internal temperature of 165 degrees F, about 3 hours.

Step 3 -Transfer the chicken from the slow cooker and shred the chicken using two forks.

Step 4 -Preheat the oven to 350 degrees F.

Step 5 -Coat a 9x13-inch baking dish with cooking spray.

Step 6 -In a bowl, add the salsa and the ranch dressing and stir to combine.

Step 7 -Spread about 1/8 cup of the salsa mixture in a thin layer in the bottom of the prepared baking dish.

Step 8 -Place 1 of the tortillas in front of you on a clean work surface.

Step 9 -Add 1/3 cup of the shredded chicken down the center of the tortilla.

Step 10 -Top the chicken in the tortilla with 1 tablespoon of the cheddar cheese and 2 tablespoons of the salsa mixture.

Step 11 -Roll up the filled tortilla and transfer it to the prepared baking dish, seam-side down.

Step 12 -Repeat until all of the tortillas are filled, rolled, and in the baking dish.

Step 13 -Pour the remaining salsa mixture evenly over the rolled tortillas.

Step 14 -Sprinkle the rolled tortillas with the remaining cheddar cheese.

Step 15 -Bake until the cheese is melted and the enchiladas are heated through, about 25-30 minutes.

Step 16 -Serve garnished with the cilantro.

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