Chicken Ranch Enchiladas29 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.” - by Smith's Wife
Original recipe yields 1 - 9x13 inch dish
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 813 cal
- 47.6 g
- 57.1 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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 le..." See moreftovers. This one is a definite keeper!"
"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!..." See more"
"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 d..." See moreressing! But it was still good! I served some Green Chili Salsa Verde on top."
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