Chicken Ranch Enchiladas

Chicken Ranch Enchiladas

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Smith's Wife
Recipe by  Smith's Wife

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch dish

Directions

  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.

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Reviews (29)

Rate This Recipe
Mom22GreatKids
13

Mom22GreatKids

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 for leftovers. This one is a definite keeper!

amrenee
10

amrenee

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!

TEXAS R
9

TEXAS R

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 ranch dressing! But it was still good! I served some Green Chili Salsa Verde on top.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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