Ingredients
·
2 cups shredded cheddar cheese
·
1 can chicken broth
·
1 package ranch dry salad dressing
·
½ cup bottled ranch
·
1 package white flour tortillas
·
3-4 Boneless Skinless Chicken Breasts
·
1 package chicken taco seasoning
·
½ cup salsa
Instructions
1.
Cook and shred the chicken. I cooked mine in the slow cooker with the ranch
packet and taco seasoning packages in the chicken broth. The chicken just
peeled apart. I cooked it on low for about 3-4 hours.
2.
Mix the ½ cup of ranch and ½ 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 Tbs 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 9x13 pan and sprinkle heavily with the
cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is
bubbling and enchiladas are heated through.
5.
Drizzle the top with ranch and enjoy!
