Ranch Chile Chicken Enchiladas Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
• Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
• Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
• Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
• Bake in the preheated oven until bubbly on top, about 15 minutes.

Steps:

• Heat oven to 375°F.
• In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
• In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
• In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
• Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
• Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
• Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

Steps:

• Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.
• Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.
• Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.
• Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.
• Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.
• Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through.
• Drizzle the tops with more ranch dressing, if desired and serve!

Steps:

• Spray slow cooker with nonstick cooking spray and place chicken inside.
• Sprinkle taco seasoning and ranch dressing mix over chicken.
• Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
• Remove chicken from slow cooker and shred with two forks.
• In a small bowl, mix together ranch and salsa; set aside.
• Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
• Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
• Place enchiladas seam-side down in the prepared pan and sprinkle any remaining cheese on top.
• Bake at 350 degrees F for 30 minutes.
• Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.