Who doesn't love a good enchilada casserole recipe? I know, I pretty much pin every one I come across! Usually they're smothered in enchilada sauce, red or green, and baked with lots of cheese. Super yummy, am I right? This one is a bit different because it starts in the Crockpot. Plan ahead and throw the chicken in the pot before work, when you come home just assemble and bake - easy and absolutely delicious!
This recipe in its easiest form uses packet taco and ranch seasoning mixes, but if you're watching your salt intake I definitely recommend replacing with homemade versions of both.
Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.
Need more ideas for Mexican Night? Here are a couple favorites: