Ingredients
Equipment
Method
- Start by spraying a 9×13 glass baking dish with non-stick cooking spray. This will help your enchiladas release easily after baking.
- Next, take your boneless skinless chicken breasts and cook them in boiling water for about 20 minutes until they're fully cooked. You want them to be tender enough to shred easily.
- Once the chicken is cooked, shred it using a stand mixer with a paddle attachment or simply use two forks. You'll want the shreds to be relatively fine for easy rolling.
- Add the taco seasoning and dry ranch salad dressing to the shredded chicken. Mix well to ensure that every bite of chicken is infused with flavor.
- In a separate bowl, combine the bottled ranch and salsa. This mixture will be the delicious sauce that brings the enchiladas together.
- Spread a thin layer of the ranch-salsa mixture on the bottom of your prepared baking dish. This will keep the enchiladas from sticking to the bottom.
- Now, it’s time to assemble the enchiladas! Take a tortilla and place about 2 tablespoons of the ranch-salsa mixture at the bottom.
- On top of the sauce, add a generous amount of the shredded chicken. Sprinkle with cheddar cheese before rolling the tortilla up tightly but gently.
- Line the rolled enchiladas seam-side down in the baking dish, making sure they are snug and secure.
- Once all enchiladas are in the dish, pour any remaining ranch-salsa mixture over the top. Finish by sprinkling a heavy layer of cheddar cheese all over.
- Preheat your oven to 350 degrees Fahrenheit and bake the enchiladas for about 30 minutes. They’re ready when the cheese is bubbling and golden.
- After baking, remove the dish from the oven and drizzle a bit of ranch on top for that extra creaminess.
Notes
There are so many ways to customize your Ranch Chicken Enchiladas. Here are some tips to help you make them your own:
- Try Different Proteins: You can easily swap the chicken for shredded beef or even grilled vegetables for a vegetarian version.
- Make it Spicy: Add diced jalapeños into the chicken mixture for an extra kick.
- Experiment with Cheeses: While cheddar is classic, feel free to experiment with Monterey Jack or pepper jack for a twist.
- Fresh Toppings: Top with fresh cilantro, diced tomatoes, or avocado for added flavor and freshness.
- Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave.
- Freezing: These enchiladas freeze wonderfully! Just assemble them without baking, cover tightly, and freeze for up to three months.
- Pairing: Serve with a side of Mexican rice or a fresh salad for a balanced meal.