We are ranch lovers in our family so this dish was a huge hit! Super yummy and a fun variation to traditional chicken enchilada recipes. The chicken breasts I usually buy are super big so if yours come small you may want to throw in an extra breast to the crock pot. Hope you enjoy this dish as much as we do! Reheating any leftovers is great too!
2-3 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1 can chicken broth
1 cup ranch dressing
1 cup salsa
1 can black beans, drained
2-3 cups shredded Mexican blend cheese
1 package white flour tortillas
Place chicken in a crockpot and add 1 can of chicken broth. Sprinkle chicken with taco seasoning and ranch seasoning packets. Cook on high for about 3-4 hours. When chicken is cooked, shred in juices and add can of black beans.
Mix the 1 cup of ranch and 1 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Start assembling the enchiladas by putting 2 T. of the ranch and salsa mixture on the bottom of tortilla. Then add a couple spoonfuls of chicken and beans. Sprinkle with cheese and roll it up.
Line up the enchiladas in the 9x13 pan and drizzle remaining sauce on top of enchiladas. Sprinkle heavily with the Mexican blend cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.