Wednesday, May 1, 2013

Ranch Chicken Enchiladas

'Ranch Chicken Enchiladas'
Source: Adapted from The Recipe Critic


1 rotisserie chicken, shredded
1 tablespoon water
1/2 package taco seasoning
1/2 package ranch dressing mix
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 package white flour tortillas


1. Heat oven to 350. In a large bowl mix the shredded chicken with the water, dry taco seasoning and dry ranch dressing mix (use as much or as little as you prefer...I used about half of each packet). Heat in the microwave for 20-30 seconds.

2. In a small bowl, mix the 1/2 cup of bottled ranch and 1/2 salsa. Spread a very thin layer of this mixture along the bottom of a greased 9x13 baking dish.

3. Start assembling the enchiladas by putting 1-2 tablespoons of the bottled ranch and salsa mixture down the center of each tortilla. Top with shredded chicken and sprinkle with shredded cheese and roll it up.

4. Line up the enchiladas seam side down and sprinkle heavily with the cheddar cheese.  Bake for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle with ranch dressing.


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  1. I think I might make this for dinner this week! And your site looks great!!

  2. I made this last night. It was really good. I added sliced avocados on top. My only feedback would be to be more explicit about what to do with the dry ingredients and the wet ingredients. I'm a novice cook and had to read the recipe a couple of times before I understood which things I used where and when.....

  3. I'm glad you liked it Katrina! I altered the directions a bit. I see how it could have been a little confusing since there was both dry ranch dressing mix and bottled ranch dressing. Hopefully I made things a little easier to follow. Thanks for the feedback!

  4. Looks tasty. What about the broth?

    1. Thank you! Forgot to delete that...the original recipe has you cook the chicken in chicken broth, then shred it, but I shredded a store-bought rotisserie chicken, so I skipped that step.


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