Ingredients
Scale
- 2 cups cooked, shredded chicken (preferably from a rotisserie or boiled chicken)
- 1 cup ranch dressing or ranch seasoning mix
- 1 cup shredded Mexican cheese blend
- 8–10 flour tortillas or corn tortillas
- 1 cup enchilada sauce (red or green, based on preference)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish
- Optional: sliced jalapeños or diced tomatoes for extra flavor
Instructions
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine shredded chicken with ranch dressing, finely chopped onion, cumin, chili powder, and a pinch of salt. Mix well until evenly incorporated.
- Warm the tortillas slightly to make them more pliable. Spoon about 3 tablespoons of the ranch chicken mixture onto each tortilla, then roll tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled.
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Mexican cheese on top. Add sliced jalapeños or diced tomatoes if desired.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly, and edges are slightly crisp. Remove from oven and garnish with fresh cilantro before serving.
Notes
- Use cooked, shredded rotisserie chicken for quicker preparation.
- Adjust spiciness by adding green chilies or hot sauce.
- Include vegetables like bell peppers or corn in the filling to stretch the recipe.
- For a healthier version, opt for whole wheat tortillas and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg