1 package Chicken Taco seasoning
1 package Ranch dry salad dressing
1/2 cup bottled ranch
1 container (15 oz or more) Fresh Salsa
2 cups shredded Mexican Cheese Mix (or cheddar cheese)
1 can chicken broth
1 package flour tortillas
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| My favorite Ranch Dressing, in the refrigerated section |
Cook and shred the chicken. Let the chicken simmer in the ranch packet, taco seasoning packet, and the chicken broth for about 15 min.
Or cook the chicken in a slow cooker. Add the ranch packet, taco seasoning packet, and the chicken broth. Cooked it on low for about 3-4 hours.
Mix the 1/2 cup of ranch and the salsa in a bowl.
Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Assemble the enchiladas by putting 2 Tablespoons 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.
Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheese.
Bake at 350 degrees for 20-30 minutes or until the cheese is bubbling and enchiladas are heated through. Serve with ranch dressing drizzled on top.
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