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Simple Creamy Ranch Chicken Enchiladas

Delicious and easy to make, these enchiladas are filled with tender chicken and smothered in a creamy ranch sauce, perfect for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken Make sure it is shredded and ready to use.
  • 1 cup ranch dressing
  • 1 cup cream cheese, softened Soften for smooth mixing.
  • 1 cup shredded cheddar cheese Divided into two portions.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For assembly
  • 8 pieces flour tortillas
  • 1 cup salsa Divided into two portions.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the shredded chicken, ranch dressing, cream cheese, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
Assembly
  1. Spread a layer of salsa on the bottom of a baking dish.
  2. Place a generous scoop of the chicken mixture in the center of each flour tortilla. Roll the tortillas up tightly and place them seam-side down in the baking dish.
  3. Once all tortillas are in the dish, pour the remaining salsa over the top and sprinkle the remaining cheddar cheese evenly over the enchiladas.
Baking
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven and let it cool for a few minutes. Serve hot with your choice of fresh toppings like cilantro, jalapeños, or lime.

Notes

Can substitute chicken for shredded turkey or even canned chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat at 350°F (175°C) for 15-20 minutes.