Creamy Ranch Chicken Enchiladas
Creamy Ranch Chicken Enchiladas are DELICIOUS and FULL of flavor. This recipe puts a fun little twist on your everyday enchiladas.
Servings: 4 people
- 2 cups Ranch Chicken
- 1 cup frozen corn thawed
- 1 cup black beans drained and rinsed
- 1.5 cups sharp cheddar cheese shredded and divided
- 8-10 tortillas
- 15 oz red enchilada sauce
Mix the ranch chicken, corn, beans, and one cup of the cheddar cheese together.
Fill each tortilla with the mixture and roll it up. Place the tortilla seam side down in a baking dish. Repeat until the pan is filled.
Pour the red enchilada sauce over the top of the enchiladas and sprinkle with remaining cheese.
Bake at 375˚F for 25-35 minutes or until the enchiladas are heated through and the sauce is bubbly on the sides.
Serve topped with your choice of pico, sour cream, guacamole, or salsa.
You can use the Crock Pot Creamy Ranch chicken referenced in the recipe, or if you don't have that on hand, you can mix 2 cups of shredded chicken (rotisserie or other leftover) with 1 cup of ranch dressing.
Your choice of flour or corn tortillas can be used. Both taste great with this recipe, so it is more a matter of personal preference. You may need more tortillas if using corn since they are smaller.
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Serving: 2enchiladas | Calories: 608kcal | Carbohydrates: 60g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1651mg | Potassium: 568mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1165IU | Vitamin C: 5.1mg | Calcium: 389mg | Iron: 5mg