Description
These Ranch Chicken Enchiladas feature a creamy ranch sauce, tender shredded chicken, and gooey cheese all wrapped in soft tortillas. It’s a comforting, crowd-pleasing Tex-Mex dinner that’s easy enough for busy weeknights and special enough for gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 packet ranch seasoning mix (about 1 oz)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 small flour tortillas (8-inch)
- 1 cup shredded cooked chicken (extra for filling, if desired)
- 1 cup shredded cheese, for topping (Monterey Jack, cheddar, or a blend)
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup milk
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1/4 teaspoon smoked paprika (optional)
- Chopped cilantro (optional, for topping)
- Diced tomatoes (optional, for topping)
- Sliced jalapeños (optional, for topping)
- Extra ranch drizzle (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine 2 cups shredded chicken, ranch seasoning, 1/2 cup sour cream, cream cheese, 1/2 cup shredded Monterey Jack, green onions, black pepper, and garlic powder. Stir until smooth and evenly mixed. If too thick, add a tablespoon of milk.
- Warm the flour tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel.
- Spoon about 1/3 cup of the chicken mixture onto the lower third of each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with all tortillas.
- In a medium saucepan over low heat, mix 1 cup sour cream, 1/2 cup ranch dressing, 1/2 cup milk, 1 cup shredded cheese, and smoked paprika (if using). Stir gently until the cheese melts and the sauce is smooth, about 3–5 minutes. Do not let it boil.
- Pour the creamy ranch sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup shredded cheese over the top.
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, or until the cheese is bubbly and golden.
- Let the enchiladas rest for 5–10 minutes before serving. Top with cilantro, diced tomatoes, jalapeños, or extra ranch if desired.
Notes
For gluten-free, use certified GF tortillas and ranch mix. Rotisserie chicken saves time. Warm tortillas before rolling to prevent cracking. Let enchiladas rest before serving for best texture. Add jalapeños or pepper jack for extra heat. Leftovers keep well and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (1/8 of recipe)
- Calories: 420
- Sugar: 3
- Sodium: 900
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 23
Keywords: ranch chicken enchiladas, creamy enchiladas, easy dinner, Tex-Mex, chicken enchiladas, ranch sauce, family dinner, comfort food