Go Back
One of the standout features of ranch chicken enchiladas is the harmonious blend of flavors that come together beautifully in each bite. Ranch dressing, with its creamy texture and tangy taste, acts as the perfect complement to the tender chicken. The ranch dressing infuses the chicken filling with a burst of flavor, making every bite a delightful experience.

Ranch Chicken Enchiladas

Experience the delicious fusion of flavors with Ranch Chicken Enchiladas! This creative twist on a classic dish features tender chicken wrapped in soft tortillas, all drizzled with creamy ranch dressing and topped with melted cheese. Perfect for family dinners or casual gatherings, these enchiladas are sure to please everyone at the table. Discover tips on ingredients, preparation, and variations to enhance your culinary adventure! #RanchChickenEnchiladas #MexicanCuisine #ComfortFood #EasyRecipes #FamilyDinner
Pin Recipe Print Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup ranch dressing

1 cup shredded cheddar cheese, divided

1 can (10 oz) enchilada sauce

8 small flour tortillas

1/2 cup black beans, rinsed and drained (optional)

1/2 cup corn, frozen or canned (optional)

1/2 cup diced green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    In a large bowl, combine the shredded chicken, 1/2 cup ranch dressing, 1/2 cup shredded cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. If using, add in the black beans and corn for extra flavor and texture. Mix well until everything is fully incorporated.

      Lay the flour tortillas flat on a work surface. Spoon approximately 1/4 cup of the chicken mixture onto each tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.

        In a separate bowl, mix the enchilada sauce with remaining ranch dressing until well combined. Pour the sauce mixture evenly over the enchiladas in the baking dish.

          Sprinkle the remaining 1/2 cup of cheddar cheese on top of the enchiladas.

            Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.

              Once out of the oven, allow the enchiladas to cool for a few minutes. Top with diced green onions and chopped cilantro if desired before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6