Tulo

Chicken Ranch Enchiladas Recipe

A quick roux-based ranch sauce does double duty: half gets mixed into the chicken filling so every bite is creamy, and the rest gets poured over the top so the tortillas steam soft instead of drying out in the oven.

Prep
20 min
Cook
25 min
Total
45 min
Servings
6

Ingredients

Servings6
  • 3 cups cooked, shredded chicken breast
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 tbsp dry ranch seasoning mix
  • 1/2 tsp garlic powder
  • 4 oz cream cheese, softened
  • 1 (4 oz) can diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 8 tortillas 8-inch flour tortillas
  • 2 tbsp green onions, sliced, for garnish

Nutrition per serving

Calories
673
Protein
40g
Carbs
42g
Fat
38g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 2Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute until it smells lightly toasted.
  3. 3Slowly whisk in the chicken broth. Bring to a simmer and cook, whisking often, for 3-4 minutes until thickened enough to coat the back of a spoon.
  4. 4Remove from the heat and whisk in the sour cream, ranch seasoning, and garlic powder until smooth. This is the ranch sauce; it should be pourable, not stiff.
  5. 5In a large bowl, combine the shredded chicken, cream cheese, green chiles, 1 cup of the shredded cheese, and 1/2 cup of the ranch sauce. Mix until the cream cheese is fully worked in and no streaks remain.
  6. 6Spread about 1/2 cup of the remaining ranch sauce over the bottom of the prepared baking dish.
  7. 7Warm the tortillas briefly (10-15 seconds each in the microwave, wrapped in a damp paper towel) so they roll without cracking. Divide the chicken filling among the tortillas, roll tightly, and place seam-side down in the dish.
  8. 8Pour the remaining ranch sauce evenly over the rolled enchiladas, making sure the edges of the tortillas get some sauce so they don't dry out. Sprinkle with the remaining cup of cheese.
  9. 9Bake uncovered for 20-25 minutes, until the sauce is bubbling at the edges and the cheese is melted and lightly golden.
  10. 10Let the dish rest for 5 minutes before serving, then top with sliced green onions.
How Long to Boil Chicken Breast

Tips & variations

  • Rotisserie chicken works well here and cuts the prep time significantly; about 3 cups shredded is roughly the meat from one whole bird.
  • Shred cheese from a block rather than using pre-shredded bags. The anti-caking starch on bagged cheese keeps it from melting into the smooth, stretchy layer this dish relies on.
  • For heat, stir a diced pickled jalapeño or a few dashes of hot sauce into the filling.
  • Corn tortillas can replace flour, but warm them in a dry skillet first or they'll crack when rolled; expect a slightly firmer, less creamy bite.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in a 350°F (175°C) oven for 15-20 minutes. To freeze, assemble the enchiladas unbaked in a freezer-safe dish, cover tightly, and freeze up to 3 months; thaw overnight in the fridge before baking as directed, adding a few extra minutes if the dish is still cold.

Tips from the Tulo kitchen

  • Letting the assembled dish sit for 5 minutes after baking gives the sauce time to set slightly, so the enchiladas hold together better when served.
  • If the cheese browns before the center is hot through, tent the dish loosely with foil for the last 5 minutes.

FAQ

Can I use rotisserie chicken instead of cooking chicken breast myself?

Yes. Rotisserie chicken shreds easily and adds more flavor than plain boiled chicken; one rotisserie chicken yields roughly 3 cups of shredded meat, which is exactly what this recipe needs.

Can I make chicken ranch enchiladas ahead of time?

Assemble the full dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the bake time since the dish will go into the oven cold.

What can I use instead of a ranch seasoning packet?

Mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt as a substitute for the packet.

Why did my sauce turn out lumpy?

Lumps usually mean the broth was added too fast or the pan was too hot. Pour it in slowly while whisking constantly, and pull the pan off the heat before stirring in the sour cream so it doesn't curdle.

More recipes