Description
Creamy, zesty, and utterly addictive, these Ranch Chicken Enchiladas will make you forget about takeout. This family-approved dinner brings the restaurant experience home with half the effort.
Ingredients
Scale
- 3 cups shredded cooked chicken (about 1 pound or 450g)
- 1 cup (240ml) ranch dressing
- 4 oz (113g) cream cheese, softened
- 1 cup (113g) shredded Monterey Jack cheese
- 1 can (4 oz/113g) diced green chiles, drained
- ½ cup (75g) diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 8–10 medium flour tortillas (8-inch/20cm diameter)
- 2 cups (475ml) green enchilada sauce
- 2 cups (226g) shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro for garnish
- 2 green onions, thinly sliced for garnish
- Sour cream for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread ½ cup enchilada sauce on the bottom.
- In a large bowl, mix shredded chicken, cream cheese, ranch dressing, green chiles, garlic, red onion, cumin, chili powder, salt, and Monterey Jack cheese until well combined.
- Warm tortillas briefly to make them pliable. Place about ⅓ cup filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with Mexican cheese blend.
- Cover with foil and bake for 20 minutes, then uncover and bake another 10-15 minutes until cheese is bubbly and beginning to brown.
- Let rest 5 minutes before serving. Garnish with cilantro and green onions, and serve with sour cream if desired.