This week, we tried several new recipes. By far, Muffin’s favorite was the Ranch Chicken Enchiladas. He dubbed them “Chicken-wadas.” They were, to be sure, very yummy. He ate most of half of one and some tomato, or may-does as he calls them.
They are really easy to make and taste really yummy. I would recommend doubling the sauce; I didn’t do so, and it is my only regret with this dish. We served them with tomato slices, chips, salsa, and an avocado that had been sliced and drizzled with fresh lemon and lime juices and sprinkled with salt and pepper. One of Josh’s former coworkers, Ms. Glo, told him how to do this, and it has been a family favorite ever since. Sometimes we serve avocado with lunch meat and tomato with bread or crackers for a light gourmet lunch.
But on to the Chicken-wadas.
Ranch Chicken Enchiladas (or Chicken-wadas)
Source: Life in the Lofthouse
3 large boneless skinless chicken breasts
1/2 cup chicken broth (I used canned)
1 packet taco seasoning
3/4 cup salsa (I would double to 1 1/2 cups)
3/4 cup prepared Ranch dressing, plus more for drizzling (I would double to 1 1/2 cups)
2 cups shredded cheddar cheese (I used a cheddar-jack combo)
8 medium flour tortillas
Place chicken breasts in slow cooker. Top with broth and taco seasoning. Cook on Low for 3 hours. Remove chicken from the crock and let cool (while keeping the crock on warm). Shred chicken and stir into the taco/seasoning broth.
Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan (or use cooking spray).
Stir the salsa and the Ranch together until combined. Spread a very thin layer (2-3 tablespoons) of the mixture over the bottom of the backing pan. I used a silicone brush to spread it evenly.
Fill each tortilla by placing 1/3 cup of the drained chicken down the center. Top with 1 tablespoon cheese and 2 tablespoons salsa ranch. Roll up and place seam-side down in the baking pan.
Pour the remaining salsa ranch over the tortillas and sprinkle with the remaining cheese.
Bake until cheese is melted and dish is heated through (about 25-30 minutes). Note: I made mine to the baking point and foil wrapped in the refrigerator. My baking time was 30-35 minutes from the fridge.
Drizzle the tops with more ranch dressing.
As mentioned before, this recipe was completely Muffin Approved.