I discovered this recipe a while ago thanks to a fellow blogger. The first time I made it, it was instantly added to our favorite recipes list. I make it usually every couple weeks and have varied the recipe a bit over time. I've made these enchiladas for company quite a few times, and they always go over well. The last time I made them was while we were in Seattle, and everyone loved them. Angie and Michelle may have arm wrestled over the leftovers. Ok, so that didn't happen, but the leftovers were coveted by everyone in the house.
We love Mexican food around these parts, and we also love the crockpot. The meat for these enchiladas is cooked in the crockpot. I've done the meat on the stove before, but the crockpot yields better results. Once the meat is done, it only takes a few minutes to roll up the enchiladas and about 30 minutes to cook. It's an easy recipe from start to finish and perfect for a weeknight dinner or company.
Chicken Ranch Enchiladas
1 packet taco seasoning
1 packet ranch dressing
1 pound chicken breast
2 cups chicken broth
1/2 cup frozen shredded spinach (optional)
3/4 cup salsa
3/4 cup ranch dressing
2 - 2 1/2 cups shredded cheddar or colby jack cheese
8 soft taco/burrito size tortillas
1. In a crockpot combine taco seasoning, ranch dressing packet, chicken, chicken broth and spinach (optional). Cook for 4-6 hours on low.
2. Remove chicken breasts from cropckpot and shred. You can return the chicken to the crockpot and let it continue to cook. The chicken will become more moist, but it's not necessary to cook the meat any further.
3. Mix the salsa and ranch dressing. Pour half the mixture into a bottom of a greased 13x9 pan.
4. Layer enchiladas in the following order: tortilla, 1-2 teaspoons salsa/ranch mixture, large pinch of cheese, 1/8 of shredded chicken.
5. Continue to roll remaining tortillas. Lay them in the 13x9 pan on top of salsa mixture.
6. Sprinkle remaining cheese on top of enchiladas. Bake at 375* for 25-30 minutes, until cheese is fully melted.
7. Use any remaining salsa/ranch mixture, and drizzle over enchiladas.
Notes: I save the remaining broth from the chicken and use it in Mexican Rice-a-Roni. Instead of water, I use the broth. It makes a perfect side. Adding rice or peppers to the enchiladas is a nice way to mix up the recipe. Both whole wheat and white flour tortillas produce good results. I usually use a medium salsa to control the spice level. Using a hot salsa or adding a little cayenne to the chicken would be two great ways to kick up the heat. I very often throw the chicken in the crockpot still frozen. Add an hour or two of cook time if using frozen breasts.
Harrison and Brooke are always excited to eat this, and Rob and I are too. Making a full pan leaves us with a few lunches of leftovers, and they always get eaten right away. As I'm writing this blog post, I'm also thinking about when the next time I am going to make these, probably tomorrow. I love this recipe that much. Seriously, make this recipe tonight, you won't be disappointed.