The only fail about this recipe is that I should had totally made two pans worth. I’m calling this one, Cheesy Chicken Ranch Enchiladas. This recipe evolved by taking two recipes that I loved and simply blending them together.
Enchiladas are typically served with red enchilada sauce, however, my picky eaters really don’t care for it much so I was forced to change it up a bit.
The first recipe I’ll share is for the chicken I used to stuff the enchiladas with. This chicken is so incredibly easy and yummy that I use it often for a lot of recipes. I found this recipe off Pinterest (of course!) from a blog called The View From 510 Looking In. Her Chicken Ranch Tacos recipe is amazing. I tried this recipe with soft shell and hard shell tacos and the toasted hot hard shell wins every time.
To make the chicken all you need is a crock-pot and a few simple ingredients.
Now moving on to step two.
Once your crock-pot chicken is done, then just start your assembly line to make your enchiladas. I was inspired to make this enchilada recipe from Gimme Some Oven. So, as I mentioned before, I already had my own chicken recipe and we don’t like enchilada sauce so I basically just skipped over to the part where she assembled the enchiladas in the pan (I had never made enchiladas before this point so I needed something or someone to help guide me). Instead of enchilada sauce that she uses, I used the juice/liquid from the crock-pot from the chicken ranch taco’s recipe.
So here’s my ingredient list that you’ll need to create a casserole dish of yummy cheesy enchiladas.
1 (15.5 ounce) can black beans, drained and rinsed
8-10 large flour tortillas
3-4 cups Mexican shredded cheese
Chicken from the crock-pot chicken ranch taco’s recipe, with it’s 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 hot sauce, 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.
Preheat your oven to 350 degrees.
After you spray a casserole dish 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 eight to nine in one pan, and again, next time I will double this recipe to make a second dish.
Once you get all of them rolled and wrapped up, I use a tablespoon and start drizzling a little big of the liquid/juice from the crock-pot chicken on top. Then, I top that with more shredded cheese and bake. I baked it for about 20 minutes (uncovered) at 350.
Serve immediately and enjoy!