Chicken Ranch Enchiladas

Chicken Ranch Enchiladas

34
Smith's Wife 3

"I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."
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Ingredients

1 h servings 813 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1789 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Reviews

34
  1. 49 Ratings

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Most helpful positive review

I LOVED this! I am not a ranch fanatic, but I made this because my husband is. I made it exactly as the recipe is written. And it turned out fantastic! Also tastes just as good the next day ...

Most helpful critical review

Saw all the good reviews this got so I tried this recipe, but was sorely disappointed. I am only giving this two stars because my husband and daughter said it was "OK", but personally I didn't l...

I LOVED this! I am not a ranch fanatic, but I made this because my husband is. I made it exactly as the recipe is written. And it turned out fantastic! Also tastes just as good the next day ...

These were fantastic! I made exactly as directed, but added onions. So good and even my picky eater gobbled them up! Thanks for the recipe!

I actually turned this into a casserole, didn't have time to roll the enchilada's, so I tore the tortillas into fourths and layered everything. Made this in a hurry for dinner and I forgot the r...

So good! My daughter loved these and she doesn't like regular enchilladas. I made a couple of changes. I used corn tortillas lightly fried in grease and instead of green chilles i used some s...

I made these the other night and everyone loved them. Am making them again tonight for company. I did add a little garlic to the sauce.

Left out chilies. This was AWESOME!!

Sauce (with only 8 oz sour cream) is awesome! Add a teaspoon or so of chipotle chile powder, can't go wrong!

Saw all the good reviews this got so I tried this recipe, but was sorely disappointed. I am only giving this two stars because my husband and daughter said it was "OK", but personally I didn't l...

I made this using: 4 C shredded, cooked chicken breasts, 1 C Ranch Dressing from bottle (Hidden Valley is Best), 1/2 C Sour Cream, the green chilies, 1/2-2/3 C Tostito's Med. or Hot Salsa, and t...