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I had some leftover crock-pot ranch chicken tacos in the fridge, so I decided to make enchiladas with the leftovers. Since the chicken tacos had ranch seasoning on them and salsa is a great flavor combination with ranch dressing. I decided to make the enchiladas salsa ranch chicken enchiladas. Instead of using enchiladas sauce for them, a creamy salsa and ranch dressing sauce is used. These enchiladas are creamy and cheesy, the chicken made good use of the leftovers to create this dish.
The chicken was made in the crock pot with salsa, ranch seasoning mix and taco seasoning mix. Because of the ranch seasoning mix, this chicken goes great with the creamy salsa ranch sauce. The creamy salsa ranch sauce is made by mixing equal parts of salsa and ranch dressing into a medium bowl. Spread a thin layer of the salsa ranch sauce into the bottom of a 9×13-inch baking dish. The leftover chicken and some of the shredded cheese are rolled up into the tortillas, and placed seam side down into the baking dish. Pour the remaining enchilada sauce on top of the enchiladas and sprinkle with the remaining shredded cheese. Bake for about 20 minutes, or until the cheese has melted.
Salsa Ranch Chicken Enchiladas
Ingredients
- 1 1/2 cups leftover ranch chicken tacos
- 8 flour tortillas
- 1/2 cup salsa
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 F. In a medium bowl, combine salsa and ranch dressing together. Spread a thin layer of salsa ranch sauce in the bottom of a 9x13-inch baking dish.
- Place chicken mixture in each tortilla and top with 2 tablespoons of shredded cheddar cheese. Roll up tightly and place seam side down in the baking dish.
- Pour the remaining salsa ranch dressing on top of the enchiladas. Sprinkle with the remaining shredded cheddar cheese. Bake for 20-25 minutes.