Updated October 8, 2014
box (14..0 ounce) Old El Paso™ Enchilada Dinner Kit
cups rotisserie chicken, shredded or diced
cup queso fresco cheese
cup fresh cilantro, chopped
packets Old El Paso™ MexiRice
Preheat oven to 350°F. In a bowl, combine Dinner Kit seasoning mix, 1/3 cup ranch dressing, and chicken. Stir until combined.
Spoon chicken mixture into the center of Dinner Kit tortillas. Place in an 8x8 pan. Drizzle with both packets of enchilada sauce.
Sprinkle with sharp cheddar and queso fresco cheese. Bake uncovered for 20 minutes, or until the cheese starts to melt and bubble.
Remove and cool slightly before drizzling enchiladas with extra ranch, and garnishing with fresh chopped tomatoes and cilantro.
Serve with Old El Paso™ Mexican Rice.
More About This Recipe
- What happens when two things you already love decide to become friends? Ranch Chicken Enchiladas, that's what!
Your family already pines and whines for enchiladas. Who doesn’t? Those rich and mixy sauce-slathered bites of goodness are a flavorful favorite. Everyone in your house loves ranch dressing, too? Yup, that's how it goes. Who doesn't love ranch dressing?
So, we had this wildandcrazy idea. How's abouts we pull everything together and make it into one big, happy family. Ranch Chicken Enchiladas. They're good for the soul, easy to make (start to finish in 30!), and you won't have to beg the picky eaters around your dinner table to dive in and give 'em a try. They're already a double flavorite!
Lineup! This recipe starts with the most basic requests. Grab a box of the Old El Paso Enchilada Dinner Kit and you're meal is practically done.
Open that box, mix some rotisserie chicken with the included seasoning packet and a bit of ranch dressing. Voila! A no-cook filling ready to go! Wrap, roll, and you're halfway there!
Drizzle the included enchilada sauce. Can we talk for a moment about how much we love that the Dinner Kit comes with TWO packets of sauce, instead of just one? Looks like someone at Old El Paso is looking out for our primal needs of extra sauce. Bless 'em.
Cheddar on top. Sharp cheddar.
We're gonna take this recipe over the top with the addition of a second type of cheese. Look for queso fresco, a mild Mexican crumbling cheese, in the dairy aisle of most local grocers. It's so worth hunting down, because it makes the final dish look so authentic.
Bake until the cheese is just slightly browned. Hola, happy vida.
With enchiladas out of the oven, drizzle a bit of extra ranch up top, garnish with chopped tomatoes and cilantro, prepare your spatula.
Dinner is done! Enjoy this muy bueno meal!
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
Cheddar Ranch Chicken Enchiladas
What's better for a yummy dinner than the combination of cheese and ranch? What has cheese, ranch and Buffalo flavors, yet is not an appetizer platter from a chain restaurant? Stumped? (You can look at the picture and find out.) Tired of all the questions? Order this meal and we'll stop talking. (Until next week.)
- 3 to 4 boneless skinless chicken breasts
- 1 package chicken taco seasoning
- 1 package ranch dry salad dressing
- 1/2 cup bottled ranch dressing
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 1 can chicken broth
- 1 package tortillas
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 to 4 hours.
Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Start assembling 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 cheddar cheese. Bake for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
Heat oven to 350 degrees F. Spray 13x9" glass baking dish with cooking spray.
In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
Spoon 2 Tbsp soup mixture down center of each tortilla set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.
Bake 40-45 minutes or until hot and bubbly.
Remove from oven. Uncover sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven bake uncovered about 5 minutes longer or until cheese is melted.