Enchilada Ranch Casserole Recipes

CHICKEN RANCH ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the 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.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

ENCHILADA RANCH CASSEROLE

Steps:

• Place chicken breasts in boiling water until cooked through. Shred.
• Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
• Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
• Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
• Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

RANCH CHICKEN ENCHILADA CASSEROLE

Steps:

• Place chicken in slow cooker and sprinkle seasoning mixes over top.
• Cover and cook on high for 4 hours or low for 8 hours.
• Shred chicken with two forks and stir to evenly distribute juices and seasonings.
• In the bottom of a 9x13 baking pan, cover the bottom with two tortillas.
• Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.
• Repeat layers once more.
• Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through.
• Serve with additional ranch dressing as desired.

EASY ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
• Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
• Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

TEX- MEX FIRECRACKER ENCHILADA CASSEROLE

Steps:

• Cook the ground beef and onion in a large skillet until meat is brown and onion is tender, drain.
• Add chili powder, cumin, and salt; stir well.
• Cook meat mixture over low heat 10 minutes.
• Spoon meat mixture into a 13- x 9- x 2-inch baking pan.
• Layer beans, tortillas, and cheese over meat mixture.
• Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.
• Spread soup over top of casserole.
• Cover baking pan; refrigerate overnight.
• Bake, uncovered, at 350° for 1 hour.
• Let sit for 10 minutes before serving.