RANCH CHICKEN ENCHILADAS
Creamy ranch enchiladas topped with cheese and baked to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
- Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
- Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
- Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
- Drizzle the top with ranch and enjoy!
Nutrition Facts : Calories 552 kcal, Carbohydrate 34 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 2064 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN RANCH ENCHILADAS
I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.
Provided by Smith's Wife
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g
BACON-RANCH CHICKEN ENCHILADAS
Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Provided by krimille
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
- Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
- Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
- Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
- Bake in the preheated oven until bubbly on top, about 15 minutes.
Nutrition Facts : Calories 465 calories, Carbohydrate 38.8 g, Cholesterol 58.8 mg, Fat 26 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 11.4 g, Sodium 821.6 mg, Sugar 2.3 g
KING RANCH CHICKEN CASSEROLE
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g
RANCH CHICKEN ENCHILADA CASSEROLE
Ranch Chicken Enchilada Casserole recipe made with chicken breast, ranch seasoning, taco seasoning, flour tortillas, ranch dressing, and shredded cheese.
Provided by Kelly Miller
Categories Dinner
Number Of Ingredients 6
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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 19 g, Protein 27 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1632 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER RANCH CHICKEN ENCHILADAS RECIPE
This slow cooker ranch enchiladas recipe is one of the tastiest yet easiest Mexican dishes you can make.
Provided by Contributor
Categories Main Course
Time 4h50m
Number Of Ingredients 9
Steps:
- 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 any remaining cheese on top.
- Bake at 350 degrees F for 30 minutes.
- Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.
Nutrition Facts : Calories 405 kcal, Carbohydrate 22 g, Protein 22 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 71 mg, Sodium 961 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RANCH CHICKEN ENCHILADA CASEROLE RECIPE - (4.3/5)
Provided by á-11135
Number Of Ingredients 7
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.
TEXAS RANCH CHICKEN CASSEROLE
This creamy casserole is packed with flavor and is sure to be a hit with your family!
Provided by Six Sisters
Categories Main Course Dinner
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
- Line a 9 x 13 inch baking pan with half of the tortilla strips.
- Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
- Bake uncovered for 30 minutes or until cheese is completely melted.
Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg
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