“If God dwells inside us like some people say, I sure hope he likes enchiladas, because that’s what he’s getting.” ~ Jack Hardy
One of the recipe sites I frequent is one of those wonderful ones, where you select the number of servings you wish to make and it automatically adjusts the ingredients — love it, it makes my heart sing. It can be amusing as I’m not quite sure exactly how to get 2.67 chicken breasts, but . . . ooookay.
With all the emotional crap going on this month (and we’re only halfway thru – God love us!), I needed an anchor — something that grounds me and helps me maintain my equilibirum when life becomes chaotic. That would be . . .
I have modified the recipe a wee bit as it was waaaay too salty for us simple folks, but other than that, I didn’t tweak it much. Enjoy!
Chicken Ranch Enchiladas
- 3 chicken breasts, frozen
- 1 packet of Ranch dry salad dressing mix
- 2 T. chili powder
- 1/2 t. cumin
- 1 t. each, garlic powder, onion powder, and paprika
- 1 c. chicken broth (low sodium if available)
- 1/2 c. fresh salsa
- 1/2 c. ranch salad dressing (not the powder, the real thang)
- Cheddar cheese for sprinkling
- 8 flour tortillas
Place the chicken breasts, the spices – including the dry salad dressing packet – and the chicken broth in a slow cooker on low for about 4 hours. the chicken will easily flake with a fork when it has completed cooking.
Place the flour tortillas on a plate with a wet paper towel covering them. Place in the microwave for 30 seconds to warm them up for easier separation and rolling.
Preheat the oven to 350. As the oven heats, remove the chicken breasts from the crockpot and shred the meat. Set aside. Combine the fresh salsa with the liquid ranch dressing. Take 2 T. of the chicken drippings from the crockpot and stir into the salsa combination. Set aside. In a 9×13 baking dish, pour the rest of the chicken drippings from the crockpot into the bottom of the baking dish. This will be used in place of enchilada sauce.
In turns, take a flour tortilla and place in the baking dish. Spoon about 2 T. of chicken into the flour tortilla, top with salsa combination, sprinkle with cheese and roll. When all tortillas have been filled and rolled, top with another sprinkle of cheese. Bake at 350 for about 20 minutes.
The recipe originally called for a packet of taco seasoning, which is what we did . . . but it was soooo salty. I’ll not make that mistake again.
We topped ours with guacamole, sour cream and fresh salsa. They were so delicious that Jo ate leftovers for lunch. (That girl does not normally do leftovers, so that says A LOT!)