Description
Ranch Chicken Enchiladas are a creamy, cheesy, and flavorful baked Mexican American dish combining shredded chicken with ranch dressing, cream of chicken soup, and a blend of cheddar and Monterey Jack cheeses, all wrapped in soft flour tortillas and baked to bubbly perfection.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken breast
- 1/2 cup ranch dressing
- 1/2 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Enchilada Sauce
- 1 can (10 ounces) cream of chicken soup
- 1 cup sour cream
- 1/2 cup ranch dressing
Toppings and Assembly
- 8 medium flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish using olive oil to prevent sticking and ensure easy cleanup.
- Make the Chicken Filling: In a large bowl, combine the shredded chicken breast with 1/2 cup ranch dressing, diced green chilies, garlic powder, onion powder, and half of the shredded cheddar and Monterey Jack cheeses. Mix everything thoroughly until well combined.
- Assemble Enchiladas: Spoon an even amount of the chicken mixture into each flour tortilla. Roll them up tightly and place seam side down in the prepared baking dish, arranging them snugly side by side.
- Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, and remaining 1/2 cup ranch dressing until the mixture is smooth and creamy.
- Pour Sauce and Add Cheese: Evenly pour the prepared sauce over the arranged enchiladas in the baking dish. Then sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped green onions before serving warm.
Notes
- Using rotisserie chicken can save time and add extra flavor to the dish.
- For a spicy kick, add diced jalapeños or a pinch of chili powder to the chicken filling.
- Substitute flour tortillas with corn tortillas for a more traditional enchilada experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican American
