Ranch Chicken Enchiladas are the ultimate comfort food—loaded with shredded chicken, gooey cheese, creamy ranch flavor, and wrapped in soft tortillas. These enchiladas are perfect for weeknight dinners, potlucks, or any time you want a filling and flavorful meal. The tangy, herb-packed ranch seasoning blends beautifully with the cheesy, creamy filling and spicy enchilada sauce, giving you layers of taste in every bite. Easy to make and even easier to love, this dish will quickly earn a spot in your dinner rotation. It’s also a great way to use up leftover chicken or a rotisserie bird. With just a few simple ingredients, you can serve up a cheesy, satisfying dinner that the whole family will devour.
What Makes This Dish Special?
What sets these enchiladas apart is the ranch flavor—it adds a creamy, zesty twist that pairs so well with the traditional Tex-Mex elements. The cream cheese and sour cream create a velvety base for the chicken filling, while the ranch seasoning elevates it with bold, herbaceous notes. Topped with plenty of melted cheese and enchilada sauce, it’s indulgent without being overly heavy. Plus, it’s an excellent make-ahead meal!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 enchiladas
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz) block cream cheese, softened
- ½ cup sour cream
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 flour tortillas
- 1 (10 oz) can red enchilada sauce
- Optional: sliced green onions or chopped cilantro for garnish
Instructions
1. Preheat and Prep the Filling
Preheat your oven to 375°F (190°C). In a large bowl, mix the cream cheese, sour cream, and ranch seasoning until smooth. Fold in the shredded chicken and ½ cup of the cheddar and Monterey Jack cheeses.
2. Fill and Roll the Enchiladas
Spoon the chicken mixture evenly into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
3. Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
4. Bake Until Bubbly
Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.
5. Garnish and Serve
Garnish with sliced green onions or fresh cilantro if desired. Serve hot with a side of rice, beans, or a fresh salad.
Variations
- Spicy Kick: Add diced green chiles or a dash of hot sauce to the filling.
- Veggie Boost: Mix in sautéed onions, bell peppers, or corn.
- Sauce Swap: Use green enchilada sauce for a tangier twist.
- Low Carb: Swap tortillas for low-carb versions or use zucchini strips.
- Meaty Mix: Combine chicken with crumbled cooked bacon for added flavor.
Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Spoon or spatula
- Measuring cups and spoons
- Oven
Nutritional Information (Approx. Per Serving)
- Calories: 400
- Carbohydrates: 22g
- Fat: 25g
- Protein: 22g
- Sugar: 3g
- Fiber: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions tightly wrapped for up to 2 months. Thaw overnight and reheat in the oven.
- Reheating: Warm in the microwave or bake at 350°F until heated through.
My Cooking Experience
After making ranch chicken enchiladas multiple times, I can confidently say this is one of the easiest crowd-pleasers in my dinner arsenal. It’s ideal for meal prep and forgiving when it comes to substitutions. The creamy filling with a punch of ranch flavor always gets compliments—and there are never any leftovers! It’s the kind of dish that makes weeknight cooking feel rewarding without being time-consuming.
Conclusion
Ranch Chicken Enchiladas bring together the best of creamy comfort food and zesty Tex-Mex flavor. They’re hearty, satisfying, and perfect for family dinners, casual entertaining, or prepping meals ahead of time. Once you try them, you’ll see why this cheesy, ranch-filled dish earns rave reviews every time.
ranch chicken enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C). In a large bowl, mix the cream cheese, sour cream, and ranch seasoning until smooth. Fold in the shredded chicken and ½ cup of the cheddar and Monterey Jack cheeses.
- Spoon the chicken mixture evenly into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.
- Garnish with sliced green onions or fresh cilantro if desired. Serve hot with a side of rice, beans, or a fresh salad.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions tightly wrapped for up to 2 months. Thaw overnight and reheat in the oven.
- Reheating: Warm in the microwave or bake at 350°F until heated through.
