Wednesday, June 05, 2013

Ranch Chicken Enchiladas

The Recipe Critic
I made a pact with myself to actually try the pins I find on Pinterest. The whole idea is to find and try new things, right? This recipe looks amazing. How could it go wrong? I dunno, my stuff never turns out as visually pleasing.
The chicken was actually pretty tasty. You cook it in the spices in a slow cooker an then it shreds perfectly. I will never buy canned chicken again! So why does mine not look as pretty? Um, well, not having enough of the ingredients might be one reason. Oops. Oh well, it still tasted good so this one is a keeper. It's easy to make and the ranch gives it a little kick - just enough to keep it from being like a traditional enchilada. Want to try it?

Ranch Chicken Enchiladas
from the Recipe Critic

3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas

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 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 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 9x13 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!

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