3 to 4 medium boneless skinless chicken breasts (approximately 500-600g or 1-1.5 lb.)
120 ml 1/2 cup chicken broth
1 packet 28g or 1 ounce taco seasoning
180 ml 3/4 cup salsa
180 ml 3/4 cup prepared Ranch dressing
225-300 g 1-2 cups shredded cheddar cheese
8 medium flour tortillas
In a crock pot, pour in 120 ml (1/2 cup) of chicken broth. Add the chicken breasts and sprinkle the taco seasoning evenly over them. Cover with the lid and cook on Low heat for approximately 3 hours or until the chicken is fully cooked and tender. Once done, remove the chicken from the crock pot and shred it using two forks.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
In a bowl, combine the salsa and Ranch dressing, mixing them together until well combined.
Spread a thin layer of the salsa-Ranch mixture over the bottom of the prepared baking dish.
Take one flour tortilla and place approximately 1/3 cup of shredded chicken down the center. Top it with 1 tablespoon of shredded cheese and 2 tablespoons of the salsa-Ranch mixture. Roll up the tortilla and place it seam-side down in the baking dish. Repeat this step for the remaining tortillas.
Pour the remaining salsa-Ranch mixture evenly over the enchiladas. Sprinkle the remaining shredded cheddar cheese over the top.
Bake the enchiladas in the preheated oven for 25 to 30 minutes, or until the cheese is melted, and the enchiladas are heated through.
If desired, drizzle the tops of the enchiladas with more Ranch dressing before serving. Now, get ready to savor the incredible flavors!
If you’re short on time, you can use pre-cooked chicken or even rotisserie chicken for convenience.
These enchiladas can be easily customized with your favorite toppings, such as sliced black olives, diced tomatoes, or fresh cilantro.
Serve the enchiladas with a side of Mexican rice, guacamole, and sour cream for a complete and satisfying meal.