Ranch Chicken Enchilada Casserole
Ranch Chicken Enchilada Casserole recipe made with chicken breast, ranch seasoning, taco seasoning, flour tortillas, ranch dressing, and shredded cheese.
Servings 6 servings
- 4 boneless skinless chicken breasts
- 1 oz packet taco seasoning
- 1 oz packet ranch seasoning mix
- 4 flour tortillas burrito sized
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
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.
Calories: 513kcal | Carbohydrates: 19g | Protein: 27g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 1632mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 858IU | Vitamin C: 4mg | Calcium: 309mg | Iron: 2mg