Chicken Ranch Enchiladas and Rice {Slow Cooker}

We are big fans of Mexican food. We typically have one Mexican type dish a week.  These enchiladas were a nice change to our typical chicken enchiladas.  I slow cooked the chicken with a packet of ranch seasoning and a batch of my homemade taco seasoning.  The chicken was so juicy and packed full of amazing flavor.  I topped the baked enchiladas with a creamy salsa ranch dressing.  They tasted great!  They were even good leftover for lunch the next day.  I used the cooking liquid to make some easy Mexican rice to go with the enchiladas.  This didn’t disappoint!

Chicken Ranch Enchiladas
serves 6
(Printable Recipe)

• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 can (14.5oz) low-sodium chicken broth
• 6 chicken breasts
• 12 flour tortillas
• 2 cups pepper jack cheese
• ½ cup light ranch dressing
• ½ cup salsa

Place chicken, taco seasoning, ranch mix and chicken broth in 6-quart slow cooker.   Cook on low 6 hours.  Remove chicken from slow cooker and shred.  Reserve liquid for rice.

Divide chicken and cheese between tortillas.  Roll up and place in a lightly greased 9×13-inch pan.  Bake at 350 for 20 minutes.

Combine Ranch dressing and salsa.  Pour over baked enchiladas.  Serve with rice.

Rice

• 2 tsp olive oil
• 1 cup rice
• 1 Tbsp dried minced onion flakes
• 1 can (8oz) tomato sauce
• 1 ½ cup crockpot liquid

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Stir in onion flakes, tomato sauce and crockpot liquid; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.