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Slow Cooker Ranch Chicken Enchiladas

There’s something about summertime that makes Mexican food always sound like a good idea for dinner.

When we lived in Iowa, we had a local dive Mexican restaurant that we went to frequently, and we have yet to find a restaurant in Wisconsin that compares. Luckily, good Mexican food isn’t difficult to make at home, so I’ve been doing just that to satisfy our craving.

The best part about this particular recipe is that you cook the chicken in the slow cooker all day, which allows you to be outside and catch some rays, rather than slaving over the oven come dinnertime.

Original recipe from Six Sisters’ Stuff

4 chicken breasts
2 oz taco seasoning (1 packet)
3 oz ranch dressing mix (1 packet)
14 1/2 oz chicken broth
8 flour tortillas (we used whole wheat to up the health factor)
2 cups shredded pepper jack cheese
1/2 cup low-fat Ranch dressing
1/2 cup salsa

1. Place chicken in the slow cooker, and sprinkle on taco
seasoning and ranch dressing mix. Pour chicken broth over chicken,
replace lid, and cook on low for 6 hours.

2. Remove chicken from the slow
cooker and shred. Divide chicken and cheese between tortillas.

3. Roll up the tortillas,
and place in a lightly greased 9×13 baking pan. Bake at 350 F
for 20 minutes.

4. Combine ranch dressing and salsa, and pour over baked
enchiladas. Enjoy! Clearly Ryan did.


What’s your favorite summertime food?