Chicken ranch enchiladas –If you’re looking for a delicious dish that combines the rich flavors of chicken and ranch, then you’ll love this Slow Cooker Chicken Ranch Enchiladas recipe. It puts a new twist on traditional enchiladas and is perfect for a busy weeknight meal. Plus, it’s super easy to prepare and makes for great leftovers!
Slow Cooker Chicken Ranch Enchiladas
This dish is not only savory and satisfying, but the slow cooking method ensures that the chicken is tender and bursting with flavor. Serve it with a side of fresh salad or your favorite toppings, and you have a meal that’s sure to please everyone at the table.
Ingredients
- 2 cups cooked, shredded chicken
- 1 packet ranch dressing mix
- 2 cups shredded cheese (cheddar or Mexican blend)
- 10 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup salsa
- 1 cup sour cream (for serving)
Instructions
- In a bowl, combine the shredded chicken, ranch dressing mix, black beans, and corn. Mix well until everything is evenly coated.
- Spoon about 1/4 cup of the chicken mixture onto each corn tortilla and sprinkle with cheese. Roll the tortillas tightly and place them seam-side down in the bottom of your slow cooker.
- Once all the tortillas are placed in the slow cooker, pour the salsa over the top, making sure to cover the enchiladas completely. Add a bit more cheese on top for extra flavor.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. The cheese should be melted, and the enchiladas thoroughly heated.
- Once done, allow it to cool slightly before serving. Top with sour cream for an extra touch of creaminess!
Enjoy this comforting meal that’s loaded with flavor and perfect for any occasion. Whether you’re serving it up for family dinner or a gathering with friends, these Slow Cooker Chicken Ranch Enchiladas are sure to be a hit!