Ranch Chicken Enchiladas

wood serving spoon holding a Ranch Chicken Enchilada

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Ranch Chicken Enchiladas is a dish that embodies the rich, bold tastes of the American Southwest. Shredded chicken smothered in a creamy ranch sauce, all wrapped snugly in warm tortillas and topped with gooey melted cheese.

Prep Time10

Cook Time20

Course: dinner

Cuisine: American, Mexican

Keyword: 30 minutes or less, cheese, chicken

Servings: servings

Calories: 825kcal

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 9x13 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.

Nutrition