Best Enchilada Ranch Casserole Recipes

ENCHILADA RANCH CASSEROLE

Enchilada Ranch Casserole image

I made this one up when I was tired of the same old Enchilada Casserole, I thought it was alright, but my husband LOVED it. This makes a huge batch, so if you're a family of four, I would just make it in 2 9x9 baking dishes and freeze the other one.

Provided by 2SpiceItUp

Categories One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts
64 inches flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can black beans
8 ounces sour cream
3 cups medium sharp cheddar (shredded)
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies (diced)
cool ranch Doritos
sour cream, Salsa, and Black Olives for garnish

Steps:

Place chicken breasts in boiling water until cooked through. Shred.
Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

RANCH CHICKEN ENCHILADA CASSEROLE (CROCKPOT)

RANCH CHICKEN ENCHILADA CASSEROLE (CROCKPOT) image

Categories Cheese Chicken Bake

Number Of Ingredients 8

Ingredients

4 chicken breast
1 1/4 ounces taco seasoning mix ( 1 packet )
1 1/4 ounces ranch dressing mix ( 1 packet )
4 ready-to-bake flour tortillas ( burrito size )
1 cup ranch dressing
2 cups cheddar cheese, shredded
parsley ( if desired )
cilantro ( if desired )

Steps:

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired

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