Best 3 Chicken Ranch Enchiladas Recipes
**Savor the Creamy Delight of Chicken Ranch Enchiladas: A Culinary Symphony of Flavors Awaits**
Embark on a tantalizing culinary journey with Chicken Ranch Enchiladas, a dish that masterfully blends the richness of chicken, the tangy zest of ranch, and the comforting warmth of enchiladas. This delectable recipe promises an explosion of flavors in every bite, leaving you craving more. Get ready to indulge in a symphony of textures, from the crispy tortillas to the tender chicken and the creamy ranch sauce. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, this comprehensive guide will walk you through every step of creating this mouthwatering dish. So, prepare your taste buds for a delightful experience as we delve into the art of making Chicken Ranch Enchiladas.
**Additional Recipes to Explore:**
1. **Easy Chicken Enchiladas:** Discover a classic enchilada recipe that showcases the harmonious blend of tender chicken, flavorful sauce, and melted cheese. This simple yet satisfying dish is perfect for weeknight dinners or casual gatherings.
2. **Creamy Ranch Chicken Enchiladas:** Take your enchilada experience to the next level with this creamy and indulgent variation. Succulent chicken smothered in a rich ranch sauce, nestled within soft tortillas and topped with melted cheese. Prepare to be captivated by the creamy decadence of this dish.
3. **Healthy Chicken Ranch Enchiladas:** Enjoy a guilt-free version of Chicken Ranch Enchiladas without compromising on taste. This recipe uses lean chicken, low-fat cheese, and a homemade ranch dressing made with Greek yogurt. Savor the deliciousness without sacrificing your health goals.
4. **Chicken Ranch Enchiladas with Corn:** Add a delightful crunch and sweetness to your enchiladas with the addition of corn. This recipe incorporates fresh or canned corn into the filling, creating a vibrant and flavorful dish that will impress your family and friends.
5. **Chicken Ranch Enchiladas with Black Beans:** Explore a Southwestern twist on Chicken Ranch Enchiladas by incorporating black beans. The combination of tender chicken, creamy ranch sauce, and hearty black beans creates a satisfying and protein-packed meal that is sure to become a favorite.
CHICKEN RANCH ENCHILADAS
I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor.
Provided by Smith's Wife
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
- Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
- Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Nutrition Facts : Calories 812.8 calories, Carbohydrate 57.1 g, Cholesterol 144.7 mg, Fat 47.6 g, Fiber 3 g, Protein 38.5 g, SaturatedFat 27.3 g, Sodium 1788.8 mg, Sugar 1.1 g
BACON-RANCH CHICKEN ENCHILADAS
Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Provided by krimille
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
- Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
- Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
- Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
- Bake in the preheated oven until bubbly on top, about 15 minutes.
Nutrition Facts : Calories 465 calories, Carbohydrate 38.8 g, Cholesterol 58.8 mg, Fat 26 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 11.4 g, Sodium 821.6 mg, Sugar 2.3 g
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
Tips:
- Use a variety of cheeses to create a rich and flavorful filling. Try a blend of cheddar, Monterey Jack, and queso Oaxaca.
- If you don't have a can of cream of chicken soup, you can make your own by blending cooked chicken with a little bit of milk or broth.
- To keep the enchiladas from getting soggy, fry the tortillas in a little bit of oil before filling and rolling them.
- If you're short on time, you can use store-bought enchilada sauce. However, making your own sauce is easy and only takes a few minutes.
- Garnish the enchiladas with fresh cilantro, sour cream, and avocado slices before serving.
Conclusion:
Chicken ranch enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They're made with simple ingredients that you probably already have on hand, and they can be tailored to your own taste preferences. So next time you're looking for a quick and satisfying meal, give chicken ranch enchiladas a try!
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