CROCK POT RANCH CHICKEN ENCHILADAS

I decided to try this recipe just because it sounded really good. The combination of ranch dressing and taco seasoning was too good to pass up. My first thought was why would I want to finish the enchiladas in an oven? I had originally planned to finish the enchiladas up in the crock pot but everyone got hungry and my margaritas were ready so I opted out for the oven. These enchiladas could have been easily placed in the crock pot, covered and cooked on high for another 1- ½ hours. An alternative would have been to layer the chicken, tortillas, and cheese. These enchiladas were really tasty. The chicken smelled wonderful while cooking. The taco seasoning gave it enough of a kick and the ranch dressing cooled it off a bit and gave it that tangy flavor I love. I served it with cilantro and lime rice, a little sour cream, and chips and queso. Everyone was full and happy especially me! This recipe is by far the best shredded chicken I have tried. This will definitely be going in my rotation of favorites.  

 

INGREDIENTS:

4-6 boneless chicken breasts
1 package of Ranch dressing
1 package of taco seasoning
1 small can of green chilies
1 cup of chicken broth
2 cups of grated cheese (Cheddar, Colby Jack, or Monterey Jack)
1 package of tortillas (corn or flour)
1 small bottle of ranch dressing  

DIRECTIONS:

Spray the crock pot with PAM. Place the chicken in the bottom. Mix together in a small bowl the chicken broth, ranch dressing, taco seasonings and the green chilies. Pour over the chicken, cover and cook on low for 3- 4 hours until the chicken is done. Remove the chicken from the crock pot and place in bowl. Shred the chicken with a fork. Pour some of the juice from the crock pot onto the shredded chicken and reserve the rest to use later. Next preheat the oven to 350 degrees and spray a 9x12” pan. Pour a little of the reserved juice in the bottom of the pan. Take a tortilla and spread some of the chicken on it, then add a line of ranch dressing, followed by some grated cheese. Roll up and place the seam side down in the pan. Repeat until you run out of chicken or tortillas. Take the rest of the juice and pour over the top, then add some more grated cheese. Cover with foil and bake in the oven for about 30 - 45 minutes.  
P.S. Sorry we got in a hurry to eat and I didn't get pictures.