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.
I put the word “enchiladas” in quotes because typically they are 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 and top with a dash of leftover chicken broth from the steaming hot crockpot and some shredded mexican cheesy goodness. They almost kinda taste like an oven baked chimichanga. Either way, they’re super yum, so who cares what we’ll call them, let’s just eat!
To make the chicken all you need is a crock-pot and a few simple ingredients.
- Place the frozen chicken into your crock-pot.
- In a separate bowl, mix the chicken broth, ranch seasoning packet, taco seasoning packet, sazon, salt, and garlic powder.
- Pour the newly created chicken broth mixture over the top of the chicken you placed in your crock-pot.
- Cover and cook on high for about 4-5 hours.
- After about 4-5 hours, 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 for another 20ish minutes to allow the liquid to soak back into the chicken.
- Then, simply enjoy however you’d like!
To make the “enchiladas”, however, follow the simple steps below.
Once your crock-pot chicken is done, start your assembly line.
I was inspired to make this “enchilada” recipe from the food blogger, Gimme Some Oven. Instead of the enchilada sauce that she uses, I used a little bit of the saucy chicken broth from the crock-pot.
So here’s my ingredient list that you’ll need to create a casserole dish (or two) 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)
8-10 large flour tortillas
3-4 cups Mexican shredded cheese (packaged is absolutely fine but hand shredded is always better)
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 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 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 20-25 minutes (uncovered) at 350.
Serve immediately and enjoy!