It's Pinspired Friday! {Crockpot/Oven Ranch Chicken Enchiladas}

Happy Friday! I've got something pretty good for you today - crockpot/oven ranch chicken enchiladas. nom.

I was inspired when I saw this pin:

Mom's Crazy Cooking - Ranch Chicken Enchiladas

But when I clicked through, the directions weren't super clear as to how to actually make it. I've done recipes before where you put the tortilla in the crockpot and they didn't turn out so good (incredibly spongey!) so I was a bit wary as it said to "put everything in the crockpot" as the first direction. Luckily I read on and learned that you make the enchiladas in a separate baking dish. (Someone else was as confused as me in the comments apparently, lol)

So honestly, they are not a struggle, and the result is GOOD... the corn tortillas really make it, it tastes very "authentic" mexican food because of them. I'm glad I went and got the corn tortillas instead of my usual flour ones.

I modified the original recipe so that it made plenty for two. You'll need:

• 2-3 chicken breasts - I used two smallish ones and a few tiny pieces that were in the bottom of the frozen bag. You can use frozen or thawed. I used frozen.
• 1/2 packet of dry ranch dressing (1 oz)
• 1/2 packet taco seasoning (1.1 oz)
• 1 cup of chicken broth (I used bouillon to make the broth)
• 1 packet of corn tortillas (I used 6, you'll probably have some left over too.)
• 1 cup of grated cheddar cheese
• bottled ranch dressing

You'll also want:
 • A crockpot
 • A glass baking dish
 • Pam spray

Place your frozen chicken breasts in the crockpot. I'm using my smaller crockpot here and it worked great (P.S... everyone should have a small and big crockpot. It will make your life so much easier and the small one is nice to bring to parties.)

Dump your ranch seasoning and taco seasoning over the chicken. Try to get most of it on the chicken, less of it on the pot as it'll just burn to the side of the pot. :(

Dump your chicken broth around the chicken. You don't want to wash away the seasoning you just put on. :) I then set my crockpot to "high" as it was about 3 o clock in the afternoon and I realized I had forgot to start dinner earlier! It actually turned out to be the perfect amount of time though. I cooked it on high for about 2 hours.

When about 2 hours have passed, carefully remove the chicken breasts from the crockpot and place on a plate or cutting board to shred the chicken. Using forks or your preferred shredding method, shred the chicken and place it back in the crockpot for another hour. This way, all of the chicken gets to soak up the yummy broth. You could probably turn it to low for this part, I left it on high.

When three total hours have passed, we can remove the chicken once again and start assembling the enchilada. Preheat your oven to 350. Grab your glass baking dish and give it a light spray of Pam.

Layer two corn tortillas on the bottom, followed by cheese, a little chicken, and a drizzle of ranch dressing. Follow this process until you are out of chicken. I had a bottom, middle, and top for a total of 6 tortillas.

On the top, I put just a little more cheese and more ranch dressing. Your oven should be preheated to 350 now, so place the dish in and let it bake for 20-30 minutes. You don't want the tortillas to get too dried out as they're hard to eat if you let it go much longer than 30 minutes.

And there you have it! Easy, on budget and so good! Thanks for following along and have a good weekend!