Chicken Ranchiladas Rsc
Get ready to take your weeknight dinners to the next level with these irresistible Chicken Ranchiladas RSC! This creative spin on classic enchiladas combines tender shredded chicken with a creamy, zesty blend of ranch dressing, sour cream, green chilies, and bold seasonings like cumin and garlic powder for unbeatable flavor. Wrapped in soft flour tortillas, smothered in green enchilada sauce, and topped with a gooey duo of cheddar and Monterey Jack cheeses, these ranchiladas bake to bubbly perfection in just 25 minutes. Perfect as a comforting dinner for four, this Mexican-American fusion dish pairs beautifully with sides like rice, beans, or a crisp salad. Don’t forget a sprinkle of fresh cilantro for a vibrant finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 8 pieces Flour tortillas
- 1 cup Ranch dressing
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 4-ounce can Canned diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 2 cups Green enchilada sauce
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the shredded chicken, ranch dressing, sour cream, 1 cup of the shredded cheddar cheese, the diced green chilies, garlic powder, onion powder, and ground cumin. Stir until well mixed.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla and roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat the process with the remaining tortillas and filling.
Pour the green enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring they are fully covered.
Sprinkle the remaining 1 cup of cheddar cheese and the Monterey Jack cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and return the dish to the oven. Continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the ranchiladas from the oven and allow them to rest for 5 minutes before serving.
Garnish with chopped cilantro if desired, and serve hot with a side of rice, beans, or a fresh salad!
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 11792 mg | 513% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 45.1 g | ||
| Protein | 354.8 g | 710% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3553 mg | 273% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
