Chicken Ranch Enchiladas

Chicken Ranch Enchiladas

Smith's Wife 3

"I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."


1 h servings 813 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1789 mg
  • 72%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
  3. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
  4. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
  • profile image

Your rating



  1. 49 Ratings


I LOVED this! I am not a ranch fanatic, but I made this because my husband is. I made it exactly as the recipe is written. And it turned out fantastic! Also tastes just as good the next day ...

These were fantastic! I made exactly as directed, but added onions. So good and even my picky eater gobbled them up! Thanks for the recipe!

I actually turned this into a casserole, didn't have time to roll the enchilada's, so I tore the tortillas into fourths and layered everything. Made this in a hurry for dinner and I forgot the r...