Pages Navigation Menu

Chicken Ranch Salsa Enchiladas

Growing up my mom made a fantastic enchilada recipe. It wasn’t your normal enchilada recipe. Ranch dressing was the enchilada sauce and they were might tasty!  I’ve made this recipe a lot as an adult. This recipe is one of my husbands favorite dishes also. And today I’m excited to share it with all of you!

I’ve adapted my mom’s orignal recipe, to add a few more of our favorite ingredients: salsa, black beans and extra sharp cheddar cheese. Also, this recipe is perfect for large families or freeze the additional pan of enchiladas for a meal later in the month if you have a small family like me!

Try it! It might just be your families new favorite too!

chicken ranch enchiladas

 
Prep time
Cook time
Total time
 
Ingredients
  • 1 - 16 oz jar salsa
  • 1 - 16 oz bottle of ranch dress or 2 cups of homemade ranch dressing
  • 1 whole chicken shredded (6 cups)
  • 2 cups of shredded extra sharp cheddar cheese
  • 1 large onion, diced
  • 2 cups black beans
  • 16 whole wheat tortillas
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium size bowl, pour entire contents of salsa and ranch dressing into the bowl, stir together and set to the side.
  3. In a large bowl combing chicken, onion, black beans, ½ cup cheese and toss with ½ cup of ranch and salsa mixture.
  4. Spray two 9x13 pans with cooking spray.
  5. Lay out tortilla, add ½ cup of mixture on each tortilla, roll and place into baking dish. Repeat until all 16 enchiladas are rolled and place into baking dish.
  6. Divide ranch and salsa mixture over each pan and spread over evenly.
  7. Top with cheese.
  8. If baking one pan, cook on 350 degrees for 25 to 35 minutes. If cooking two trays cook for 35 to 45 minutes or until enchiladas are bubbly and cheese is melted.
  9. Freezer storage: If storing one pan in the freezer, line with one piece of heavy duty aluminum foil and press down to help seal. Then add one more piece of aluminum foil over the top of first piece. Date and label. Store in freezer for up to 6 weeks.
  10. Defrost over night or on the counter up to 2 hours. Then cook stated above.
  11. Serve warm with spanish rice, refried beans or tossed salad.

My cost for this meal

  • Ranch Dressing – $2
  • Salsa – $1.50
  • Whole Wheat Tortillas – $3.00
  • Cheese – $2
  • Black Beans – $0.20
  • Chicken $6.00

Total Cost for this meal = $14.70  ($0.92 per serving)

Note: your cost may be different in your area. Suggestion for lowering the cost: make  salsa and ranch dressing from scratch. Use less chicken and more beans. Decrease the amount of cheese. Use corn or white tortillas instead, they tend to be a little less expensive then whole wheat. 

What is your favorite recipe you remember your mom (or dad) making? Do you enjoy making it as an adult too: like me?!

Sharing today at Chic and Crafty, Foodie Friends Friday and Tasty Tuesday. 

 

Related Posts Plugin for WordPress, Blogger...

2 Comments

  1. Hi Tabitha! Love this recipe. I will definitely be making this for my Ranch dressing freak kids! Thank you for sharing it with us at Foodie Friends Friday’s Linky Party. I have chosen it as my host favorite and will be promoting it on my blog – http://www.honeylocusthills.com/blog.

    • Oh thank you Beth for featuring it on your blog! I’m excited for you and your family to try it. If they are ranch lovers then I know they will! Ill be stopping by your blog too!