Ranch Chicken Enchilada Casserole
Tender, slow cooked seasoned chicken is layered with flour tortillas and other Tex Mex ingredients to create a cheesy Mexican style lasagna that makes an easy, savory supper.
Servings: 6
- 4 boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 flour tortillas burrito size
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- cilantro or parsley to garnish if desired
Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
Shred chicken with two forks and stir to evenly distribute juices and seasonings.
In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.
Repeat layers once more.
Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
Serve with additional ranch dressing as desired.