Chicken Ranch Enchiladas and Rice {Slow Cooker}

Chicken Ranch Enchiladas and Rice {Slow Cooker} Recipe - chicken slow cooked in taco seasoning, ranch mix, chicken broth. Top tortillas with cooked chicken, cheese, salsa and Ranch and bake for 20 minutes. Use leftover juices in crockpot to make super flavorful rice to go with the enchiladas! SO good. Better than the Mexican restaurant!

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 and Rice {Slow Cooker} Recipe - chicken slow cooked in taco seasoning, ranch mix, chicken broth. Top tortillas with cooked chicken, cheese, salsa and Ranch and bake for 20 minutes. Use leftover juices in crockpot to make super flavorful rice to go with the enchiladas! SO good. Better than the Mexican restaurant!

Chicken Ranch Enchiladas and Rice {Slow Cooker} Recipe - chicken slow cooked in taco seasoning, ranch mix, chicken broth. Top tortillas with cooked chicken, cheese, salsa and Ranch and bake for 20 minutes. Use leftover juices in crockpot to make super flavorful rice to go with the enchiladas! SO good. Better than the Mexican restaurant!




Chicken Ranch Enchiladas and Rice {Slow Cooker} Recipe - chicken slow cooked in taco seasoning, ranch mix, chicken broth. Top tortillas with cooked chicken, cheese, salsa and Ranch and bake for 20 minutes. Use leftover juices in crockpot to make super flavorful rice to go with the enchiladas! SO good. Better than the Mexican restaurant!



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
  • 1/2 cup light ranch dressing
  • 1/2 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 1/2 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.

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Comments

  1. I really need to start commenting more on your blog – I pin a lot of recipes from your site for future use. Every single time we have a "Plain Chicken dish," it is a hit with my family and I ALWAYS end up printing them for my recipe binder.

    We had these last night – it was easy to put together, and I loved being able to make a side with it. We all LOVED them – very flavorful and tasty! I printed it to make again. Thanks for so many great dishes!!!

  2. We make chicken almost the same way in the slow cooker and use it for enchiladas, quesadillas, tacos, and other Mexican dishes. We also use Italian seasonings and add it to past dishes!

  3. The spices sound great with the chicken. In the southwest, enchiladas are usually made with corn tortillas, which have a very different texture/taste. I think this recipe will be a hit.

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