Cheesy Ranch Chicken Enchiladas

Recipe Collection: Dinner

Cheesy Ranch Chicken Enchiladas bring the rich flavors of a mouthwatering twist on traditional Mexican cuisine. This non-vegetarian dish features tender chicken enveloped in soft flour tortillas, smothered in a luscious ranch-infused sauce and topped with a melty Mexican cheese blend. Perfect for family dinners or gatherings, these enchiladas are sure to impress.

With a comforting texture and a flavor profile that balances tangy ranch and mild green chilies, they are versatile enough for any occasion. Easily select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Meal planning has never been easier! Get started today and create a delicious meal with step-by-step guidance.

Overview

These Creamy Ranch Chicken Enchiladas are a delightful twist on a classic Mexican dish. Infused with the tangy flavor of ranch dressing and the warmth of green chilies, these enchiladas are wrapped in soft flour tortillas and topped with a generous layer of melted Mexican cheese blend. Perfect for a family dinner or a gathering with friends, this dish promises to be a crowd-pleaser with its rich and creamy texture.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 0.25 Cup (c) butter
• 4 Whole skinless, boneless chicken breast halves, diced
• 10.75 Ounces (oz) condensed cream of chicken soup, packaged
• 16 Ounces (oz) sour cream, packaged
• 4.5 Ounces (oz) green chilies, minced
• 1 Ounce (oz) ranch dressing mix, packaged
• 10 8 Inch flour tortillas
• 2 Cups (c) Mexican cheese blend, shredded and divided

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, melt the butter. Add the chicken cubes and cook until they are no longer pink in the center, about 7 minutes.
3. In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, minced green chilies, and ranch dressing mix. Spread a thin layer of this mixture into a 9x13-inch baking dish to prevent sticking.
4. Spoon about 2 tablespoons of the sauce into each tortilla. Divide the cooked chicken evenly among the tortillas and sprinkle with 1.5 cups of the shredded cheese. Roll each tortilla into a cylinder and place them seam-side-down in the prepared baking dish.
5. Pour the remaining sauce over the enchiladas, ensuring they are well-covered. Cover the dish with aluminum foil.
6. Bake in the preheated oven for about 35 minutes, until the enchiladas are heated through.
7. Remove the foil and sprinkle the remaining 0.5 cup of cheese over the top. Return the dish to the oven and bake for a few more minutes, until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro or sliced green onions if desired. Enjoy your creamy, cheesy enchiladas!

Enjoy your homemade Cheesy Ranch Chicken Enchiladas!