The One with the Easy Cheesy Chicken Ranch Chimichangas

This recipe is a family favorite and because of that, I always make two pans worth. I’m calling this one, Cheesy Chicken Ranch Chimichangas.

To make the chicken all you need is a crock-pot and a few simple ingredients.


5-6 Fresh (or Frozen) Chicken Breasts
2 Hidden Valley (original) Ranch Salad Dressing & Seasoning Mix Packet
2 Taco Seasoning Packet (I use an Organic brand)
4 cups of Chicken Broth


  • Place the chicken into your crock-pot and gently throw a dash or two of salt on them.
  • In a separate bowl, mix the chicken broth, ranch seasoning packet, and taco seasoning packet.
  • Pour the newly created chicken broth mixture over the top of the chicken you placed in your crock-pot.
  • Cover and cook on low for about 6-8 hours.
  • After 6-8hrs, take the chicken out of the crock-pot and place it into a large bowl and use a hand mixer or two forks to easily shred your chicken.
  • After the chicken is shredded, place it back into the crock-pot and let simmer in the broth mixture while you set up your assembly line.
Other meal ideas: This shredded chicken is wonderful in a fresh hot corn tortilla or toasted hard shell tacos and also makes wonderful, fried on a griddle with the Land o Lakes olive oil and sea salt butter, chicken quesadillas.😋

To make this chicken into “chimichangas”, however, follow the simple steps below.

Once your crock-pot chicken is done, start your assembly line.

So here’s my ingredient list that you’ll need to create two casserole dishes of yummy cheesy enchiladas.


1 (15.5 ounce) can black beans, drained and rinsed (this is optional, as sometimes I don’t use any beans at all)

12 large flour tortillas

3-4 cups Mexican shredded cheese (packaged is absolutely fine but hand shredded is always better)

Land O’Lakes Olive Oil and Sea Salt Butter

Shredded chicken from the crock-pot chicken recipe, with its juices.

*Optional: Toppings! Pretty much anything you’d like to top your enchiladas with. My daughter loves adding fresh chopped up lettuce, salsa, and sour cream to hers, my eldest son tops his with a dab of jalapeños, while my littlest one eats it just the way it comes out of the oven. I, on the other hand, go for gobs of cilantro and avocado and tomatoes.


Preheat your oven to 350 degrees.

After you spray the casserole dishes lightly with Pam or Olive Oil spray, just start your assembly line from there. I set out a bowl full of shredded cheese and a bowl of, drained and rinsed, black beans next to my crock-pot and start filling and rolling.

Start with a tortilla straight from the package, slather chicken and a little bit of the juices, then top with a spoonful of black beans and a handful of shredded cheese. Then roll and start up the next tortilla.

I fit about six in each pan.

Once you get all of them rolled and wrapped up, I spread some Land O’Lakes Olive Oil and Sea Salt Butter on each chimichanga. I baked it for about 20-25 minutes (uncovered) at 350. Towards the last five minutes on your timer, I add more shredded cheese on top so they get nice and cheesy.

Serve immediately and enjoy!


Dinner is served.




What your crock-pot chicken should look like.

Using a hand mixer to shred the chicken from the crock-pot
Easy, delicious, and kid approved.

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