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Ranch Chicken Enchiladas offer a delightful and flavorful twist on a beloved classic dish. Combining tender chicken, zesty ranch dressing, and melted cheese, these enchiladas are sure to become a favorite in your household. The concept of enchiladas originates from traditional Mexican cuisine, where they are enjoyed for their versatility and rich flavors. Typically, enchiladas consist of corn tortillas filled with various ingredients, such as meat, cheese, and vegetables, then rolled up and smothered in a savory sauce.

Ranch Chicken Enchiladas

Discover the delicious twist on a classic with Ranch Chicken Enchiladas! This easy recipe combines tender shredded chicken, zesty ranch dressing, and melted cheese, all wrapped in soft flour tortillas and baked to perfection. Perfect for dinner parties or weeknight meals, these enchiladas are sure to impress everyone at the table. Elevate your family favorite with this comforting dish that blends Mexican tradition with American flavors. #Enchiladas #RanchChicken #ComfortFood #DinnerIdeas #RecipeOfTheDay #CookingInspiration #Foodie
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Ingredients
  

2 cups cooked, shredded chicken

1 cup ranch dressing

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

8 small flour tortillas

1 can (10 oz) cream of chicken soup

1 cup chicken broth

1 can (10 oz) diced green chiles

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

Chopped green onions (for garnish)

Fresh cilantro (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large bowl, combine the shredded chicken, 1/2 cup of ranch dressing, 1/2 cup sharp cheddar cheese, 1/2 cup pepper jack cheese, garlic powder, onion powder, and diced green chiles. Mix well until everything is evenly coated.

      In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth. Add remaining ranch dressing to this mixture and mix thoroughly.

        Warm the tortillas in a skillet over low heat for about 30 seconds on each side or until pliable to prevent tearing when rolling.

          Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9x13 inch baking dish.

            Pour the ranch-cream soup mixture evenly over the rolled enchiladas, making sure each enchilada is well-covered.

              Sprinkle the remaining sharp cheddar and pepper jack cheese on top of the sauce.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                  Remove from the oven and let it cool slightly before serving.

                    Garnish with chopped green onions and fresh cilantro before serving.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6