I am obsessed with enchiladas. And all things ranch. So imagine my surprise when I find a recipe from The Recipe Critic (via Pinterest) that incorporates my love of both. This recipe was delicious and a nice change from the regular cheese enchiladas I usually make. (Picture courtesy of The Recipe Critic, I can never get my pictures to turn out this well!)
Ingredients:
3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package flour tortillas
Directions:
1. Cook and shred the chicken. (I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours)
2. Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9×13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!
No comments:
Post a Comment