Cheesy Ranch Chicken Enchiladas

Making Mexican food is my all time favorite dish. Enchiladas are a classic Mexican inspired dish, and one of my favorites.

You cannot go wrong with a burrito covered in sauce or cheese and baked to perfection! I took a classic Enchilada and added my favorite Southern spice for a twist! Ranch seasoning and taco seasoning in one dish??? Let's go!

Cheesy Ranch Chicken Enchiladas

My kids' favorite way to do enchiladas, covered in cheese and drizzled with ranch. These simple Cheesy Ranch Chicken Enchiladas are sure to be a family favorite.

PREP TIME: 15 mins COOK TIME: 30 mins TOTAL TIME: 45 mins

COURSE: Main Course CUISINE: American SERVINGS: 6 servings

CALORIES: 502 kcal

INGREDIENTS

3 large Chicken breast (skinless and boneless)
1 cup Ranch dressing (divided)
3/4 cup Salsa (plus 2 tbsp)
1 teaspoon Ranch seasoning
1 tablespoon Taco seasoning
6 Flour tortillas
1 cup Shredded taco blend cheese
Optional: Fresh cilantro for garnish

INSTRUCTIONS

Preheat oven to 350 degrees F. Prepare a casserole dish by spreading 2 tbsp salsa on the bottom.
Start by cooking chicken fully then shredding. Add cooked and shredded chicken into a mixing bowl.
In mixing bowl with chicken add ½ cup ranch dressing, salsa, ranch seasoning, and taco seasoning. Mix well together.
Add ranch chicken filling into flour tortillas then place in prepared casserole dish. Top with cheese then bake for 20-30 minutes or until cheese is melted and enchiladas are warm throughout.
Top with remaining ranch dressing and garnish with fresh cilantro.

NOTES

Why are my enchiladas soggy?

One big thing people do not like, are soggy enchiladas. With this recipe there is really not a lot of sauce that will make these soggy. Traditional enchiladas will be covered in Enchilada Sauce, thus possibly becoming soggy in baking. If you are worried this recipe or any enchilada recipe may become soggy, you can fry your tortillas for a few seconds before filling and rolling. Just pop them on a skillet with a little oil for a few seconds on each side. If using corn tortillas the pre-cooking method is HIGHLY recommended for the tortillas. A warmer corn tortilla will be easier to roll as well.

Tip: Traditionally, enchiladas are made with corn tortillas, but I used ranch as I was making this with my kids in mind. You can use either for this recipe.