Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas make these ranch chicken enchiladas gluten-free with that authentic Tex-Mex taste. Just warm them thoroughly between damp paper towels first so they don't crack when rolling. Pro tip: double-layer each enchilada for extra sturdiness since corn torts are more delicate than flour.

How can I make these ranch chicken enchiladas spicier?

Ooh, I love turning up the heat! Try mixing a tablespoon of chopped jalapeños or chipotle peppers into the filling. You can also use medium or hot enchilada sauce instead of mild. My personal favorite trick? A pinch of cayenne pepper in the ranch mixture - it adds subtle warmth without overpowering that creamy goodness.

Can I prep ranch chicken enchiladas ahead?

Oh honey, prepping ahead is my freezer-meal secret! Assemble completely (sauce and all) up to 24 hours before baking - just refrigerate covered. The flavors actually deepen overnight! If freezing, wrap tightly and they'll keep for 3 months. Thaw in fridge before baking as directed.

What sides go best with ranch chicken enchiladas?

You can't go wrong with classic Tex-Mex pairings! I always serve mine with Mexican rice and black beans. A crisp green salad with lime dressing cuts the richness perfectly. And don't forget the chips and guac for scooping up any cheesy overflow!

Can I use chicken breasts instead of shredded chicken?

You bet! Season boneless breasts with salt, pepper and a sprinkle of that ranch mix before roasting or grilling. Let rest 10 minutes before slicing thinly across the grain - this keeps the filling tender instead of stringy. Rotisserie chicken works beautifully too for extra flavor!

Creamy Ranch Chicken Enchiladas Your Family Will Devour

Name: Creamy Ranch Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken; 1 packet ranch dressing mix; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 8 flour tortillas; 1 can (10 oz) enchilada sauce; 1/2 cup chopped cilantro

Creamy Ranch Chicken Enchiladas

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A delicious Tex-Mex comfort dish featuring creamy ranch-flavored chicken enchiladas, perfect for weeknight dinners and freezer-friendly for busy families.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baked
Cuisine: Tex-Mex
Diet: Low Lactose

Ingredients

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2 cups cooked shredded chicken
1 packet ranch dressing mix
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas
1 can (10 oz) enchilada sauce
1/2 cup chopped cilantro

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix shredded chicken, ranch dressing mix, sour cream, and half of the cheeses.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
Pour enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 20-25 minutes until bubbly and golden.
Garnish with chopped cilantro before serving.

Notes

Freeze unbaked enchiladas for up to 3 months. Thaw before baking.
Substitute corn tortillas for a gluten-free option.
Find more recipe inspiration on Pinterest.

Nutrition

Serving Size: 2 enchiladas
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg

Find it online: https://kitchenuser.net/ranch-chicken-enchiladas-recipe/