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
- 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.
- 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.