Ranch Chicken Enchiladas is a hearty and satisfying meal that comes together quickly enough for an easy weeknight meal but is just as popular on the weekends! Made with chicken, cream of chicken soup, green chiles, cheese, and ranch dressing mix for a savory, flavorful Tex-Mex vibe.
Easy Enchilada Recipe
Ranch chicken enchiladas is the kind of meal that gets everyone running to the dinner table. It’s quick, easy, and plenty of cheesy which is always a plus!
They’re super simple to make, especially if you’re using store-bought rotisserie chicken or leftover shredded chicken. That will save you some time in an already easy recipe.
Get ready because ranch chicken enchiladas are going to be highly requested from here on out!
And for breakfast, you’ll love these breakfast enchiladas just as much.
Why You’ll Love This Recipe
- The tender chicken, melty cheese, and a creamy filling full of flavor.
- It’s a 30-minute meal!
- Perfect for using leftovers.
- You can make it as mild or as spicy as you like.
How to Make Ranch Chicken Enchiladas
Ingredients –
- Condensed cream of chicken soup: Used as the base of the sauce. Condensed soup is concentrated and delivers the flavor while keeping it nice and thick.
- Sour cream: Adds a bit of tanginess along with the creaminess it gives the sauce.
- Green chiles: You’ll need a can of chopped green chiles. They are not spicy like jalapenos would be, but if you prefer the heat, you can make the swap.
- Ranch dressing mix: A package of the powder stuff, not the actual dressing.
- Flour tortillas: I use 8-inch flour tortillas for these baked enchiladas. I can fit about 4 or 5 nicely in my 9 x 13 casserole dish.
- Cooked chicken: Use whatever cooked shredded chicken you have on hand, whether chicken breasts or chicken thighs. This is a great way to use up leftovers.
- Shredded cheese: I use a shredded Mexican cheese blend, but you can certainly use your favorite cheese. Cheddar cheese is always a great alternative.
Directions –
- Make the sauce. Grab a medium mixing bowl and in it, combine the chicken soup, sour cream, chiles, and ranch dressing mix. Stir to make sure everything is well incorporated.
- Add the filling. Spread a thin layer of the sauce on the bottom of the pan just to prevent sticking. Then, in each tortilla, spoon about 2 tablespoons of the enchilada sauce and spread it around. Top that with shredded chicken and cheese. Leave about 1/2 cup of the cheese for the top.
- Roll and assemble. Roll the tortillas up and place them into the baking dish seam side down. Pour the remaining sauce overall of the rolled enchiladas and cover them with aluminum foil.
- Bake until bubbly. Bake in the preheated oven for 20-25 then remove the foil, sprinkle with cheese, and bake for another few minutes until the cheese melts.
Serving Suggestions
Just one of these rolls is enough to fill you up! However, if you’re serving a larger crowd or a pack of hungry teenagers you may want to complete your meal with some sides.
Mexican corn salad, homemade refried beans, or a side of Spanish rice would be great. You can also have some extra toppings on the side for people to pick and choose their own. Serve with extra sour cream, some salsa, pico de gallo, or sliced avocados.
Recipe Tips & Suggestions
- For a smokier flavor, swap the Ranch mix with taco seasoning.
- To add spice, swap the green chiles with diced jalapeno. If you’re looking for medium heat, remove most of the seeds before adding them to the mixture.
- Bacon is always a welcome addition to chicken and ranch. Feel free to use some cooked bacon in your chicken ranch enchiladas.
- To easily shred chicken breasts you can either pull them apart with forks or place the chicken in a bowl and use an electric hand mixer. It’s fun and quick, but does cause some splatter!
- Add some veggies to the mix. Red bell peppers, green bell peppers, or tomatoes are great additions to the chicken mixture.
- Make a vegetarian version of these ranch enchiladas, similar to my enchilada style baked bean burritos, and replace the chicken with beans instead!
FAQs
We put the sauce on before, just like we do with traditional red or green enchilada sauce. It helps build flavor and once it bakes it becomes all bubbly and delicious!
The great thing about this ranch sauce is that it is quite thick and doesn’t contain much liquid. As with any flour tortilla, the longer it sits and absorbs moisture, the soggier it will be. So, to prevent this, serve them right away!
Definitely. Authentic enchiladas typically use corn tortillas anyway, so why not?! I prefer flour tortillas as they are softer, larger, and more pliable, but use what you like.
More Mexican-Inspired Recipes:
- Chicken Enchilada Casserole
- Quinoa Taco Casserole
- Healthy Deconstructed Enchiladas
- Honey Lime Chicken Tostadas
Ranch Chicken Enchiladas
Ingredients
- 1 10.75 oz can condensed cream of chicken soup
- 1 16 oz container sour cream
- 1 4.5 oz can chopped green chilies
- 1 1 oz pkg ranch dressing mix
- 10 8-inch flour tortillas
- 3 cups cooked, shredded chicken, I use a rotisserie chicken
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the chicken soup, sour cream, chiles, and ranch dressing. Spoon enough of the mixture into a 9×13 pan to coat the bottom.
- Spoon about 2 tablespoons of sauce into each tortilla, then add about ¼ cup of shredded chicken and 3-4 tablespoons of cheese. Roll the tortillas and place them into the baking dish. (You should have about ½ cup of cheese remaining.)
- Pour the remaining sauce over the enchiladas and cover with aluminum foil.
- Bake in the oven for 20-25 minutes or until hot.
- Remove the foil, sprinkle with the remaining cheese. Return to the oven and cook for 2-3 more minutes until the cheese melts.