Here’s a secret for you: I don’t like Mexican food.
Say what? But I’ve been sharing quite a lot of Mexican recipes lately. How can that be?
Well, it’s because I like homemade Mexican recipes where I can control the spiciness level and leave out the beans. Yep. No beans over here! Does that make these recipes still count as a Mexican dinner? I think so! At least in my world.
Ya’ll are going to drool over this one! And again, if you like it spicier by all means get hot salsa. I love how easily it can be adapted.
Ranch Chicken Enchiladas
|3-4||Boneless Skinless Chicken Breasts|
|1||package||chicken taco seasoning|
|1||package||ranch dry salad dressing|
|2||cups||shredded cheddar cheese|
|1||can||can chicken broth|
|1||package||white flour tortillas|
Cook the chicken in the crockpot with the ranch and taco seasoning packages as well as the chicken broth.Cook on low for about 3-4 hours.
Shred and place back into crockpot. This makes every piece of chicken burst with flavor!
Mix the ranch and salsa in a bowl.
Spray a 9×13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
I like to make it easy by creating the following assembly line. Having everything in arm’s reach makes assembly happen much quicker.
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.
Line up the enchiladas in the 9×13 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.
Pour some ranch on the top and enjoy!
I serve ours with homemade Mexican rice which is in the recipe line up to share with you all! It is the best Mexican rice I’ve had.
Your turn! Do you love authentic Mexican food or do you make it fit your families taste buds? Have you had enchiladas this way before?
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