INGREDIENTS
5-6 boneless skinless chicken breasts
1 pkg taco seasoning
1 pkg ranch dry salad dressing
3/4 cup bottled ranch (I use fat free)
3/4 cup salsa
2 cups shredded cheddar cheese
2 cans chicken broth
10 white flour tortillas
1 pkg ranch dry salad dressing
3/4 cup bottled ranch (I use fat free)
3/4 cup salsa
2 cups shredded cheddar cheese
2 cans chicken broth
10 white flour tortillas
DIRECTIONS
1. Cook chicken breasts in chicken broth, taco seasoning, and ranch packet. Shred the chicken (For deep flavoring, cook the chicken in a crockpot! The chicken will just peel apart--cook on low for 3-4 hours).
2. Mix the 3/4 cup of ranch and 3/4 cup salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbsp of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the pan and sprinkle heavily with the cheddar cheese.
5. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch
2. Mix the 3/4 cup of ranch and 3/4 cup salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbsp of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the pan and sprinkle heavily with the cheddar cheese.
5. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch
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