Yield: 8 Servings
These heavenly treats are loaded with incredible flavors! With 8 servings, everyone is going to have a piece! Give this recipe a try now! All you need are these simple ingredients to make the best lunch or dinner. Enjoy!
Ingredients:
1 packet (1 oz.) taco seasoning
¾ c salsa
1 to 2 c shredded cheddar cheese
8 medium flour tortillas
½ c chicken broth
¾ c prepared Ranch dressing
3 to 4 medium boneless, skinless chicken breasts
Directions:
Add chicken breasts, taco seasoning, and ½ cup of chicken broth into a crockpot. Stir until just mixed.
Cover and seal the crockpot, then cook the chicken breasts for about 3 hours on a low setting.
Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
In a mixing bowl, add Ranch dressing and salsa. Stir until well blended.
Pour a bit of the salsa-ranch mixture into the bottom of the prepared baking dish and spread it evenly.
Add ⅓ cup of the chicken in the middle of a tortilla.
Add 1 tbsp of cheese and 2 tbsp of salsa-ranch mixture on top of the chicken. Roll it up and repeat the process with the rest of the ingredients.
Add the rest of the salsa-ranch mixture on top of the enchiladas and spread it evenly.
Sprinkle the rest of the cheddar cheese on top.
Place the baking dish inside the preheated oven and bake the enchiladas for about 25 to 30 minutes or until the cheese has melted completely.
Remove the baking dish from the oven and drizzle more ranch dressing on top.
Serve and enjoy!
Notes:
Feel free to bake the chicken breasts or boil them if you do want to use a crockpot. Shred them into small pieces when cooled enough to handle.