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ranch chicken enchiladas
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ranch chicken enchiladas

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 400
Ingredients Method Notes

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

Method
 

  1. 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. 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 9x13-inch baking dish.
  3. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
  4. Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.
  5. 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.