Recipe: Ranch Chicken Enchiladas

I like to try new recipes to try to expand my list of meals that I can make. I feel like I have the same meals that I make all the time and hope to slowly grow that list to have more choices. This recipe is beyond delicious. Curt isn't a big fan of Mexican food. He likes some, but it isn't his first choice. Lets just say this recipe is a hit. Its also very, very easy. I didn't take pictures of me making them because both hands are needed, but the first time I made this they turned out awesome so pictures aren't really needed.

Ranch Chicken Enchiladas

Just posting this picture makes me want to make these again....just figured out a meal for this week!

Servings: makes about 10 enchiladas

 Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 package chicken taco seasoning
• 1 package dry ranch salad dressing
• 1/2 cup bottled ranch
• 1/2 cup salsa
• 2-4 cups shredded cheddar cheese (depending on how much you love cheese)
• 1 can chicken broth
• 1 package white flour tortillas (10 count)

Directions:

• Combine chicken breast, chicken taco seasoning, dry ranch salad dressing, and chicken broth in a crock pot. Cook on low for 3-4 hours. Once cooked shred meat.
• Combine bottled ranch and salsa in a bowl. Set aside.
• To assemble: Put 2 Tbsp of ranch and salsa mixture in the middle of a tortilla. Top with shredded chicken and sprinkle with cheese. Roll up and place in 13"x9" pan. I can fit all 10 enchiladas in one pan.
• Once all of your enchiladas are in the pan. Cover with shredded cheese. This is when the 2-4 cups depends on how much you love cheese. I like to make sure every inch is covered so we lean toward using 4 cups.
• Bake at 350 degrees for 30 minutes.
• Drizzle the top with ranch and serve!

 I  hope you enjoy this recipe as much as us!