How to Make Chicken Ranch Enchiladas - A Step-by-Step Guide

Chicken Ranch Enchiladas are a delicious and satisfying dinner option that combines the flavors of creamy ranch dressing and spicy enchilada sauce. This recipe is a perfect way to use up leftover chicken and can be easily customized to add additional ingredients like black beans, corn, or bell peppers. The combination of tender chicken, gooey cheese, and flavorful sauces makes these enchiladas a crowd-pleasing dish for any night of the week.

These enchiladas are a great way to put a u...

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Ingredients

  • ¼ cup butter
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (16 ounce) container sour cream
  • 1 (4.5 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch dressing mix
  • 10 (8 inch) flour tortillas
  • 2 cups shredded Mexican cheese blend

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
  • Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
  • Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
  • Nutrition

    813 cal.

    • Total Fat: 48g
    • Saturated Fat: 27g
    • Cholesterol: 145mg
    • Sodium: 1789mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 39g
    • Vitamin C: 16mg
    • Calcium: 426mg
    • Iron: 4mg
    • Potassium: 535mg