RANCH CHICKEN ENCHILADA CASSEROLE (CROCKPOT)

RANCH CHICKEN ENCHILADA CASSEROLE (CROCKPOT) image

Number Of Ingredients 8

Previous Next

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