Creamy Ranchero Enchilada Bake
Dive into indulgent comfort food with this Creamy Ranchero Enchilada Bake—a fusion of bold Tex-Mex flavors and creamy, ranch-infused goodness. This easy-to-make layered casserole boasts tender shredded chicken, melty Mexican cheese, and soft flour tortillas, all blanketed in a zesty, ranchero-style sauce made with sour cream, ranch dressing, and diced green chilies. Seasoned with cumin, chili powder, and garlic for a flavorful kick, this cheesy enchilada bake is baked to bubbly perfection in just 25 minutes. Perfect for busy weeknights or casual gatherings, it’s a crowd-pleasing dish with minimal prep time and maximum satisfaction. Garnish with fresh cilantro for an extra pop of color and flavor, and serve warm for a savory dinner everyone will love!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 8 medium-sized Flour tortillas
- 3 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 0.5 cup Ranch dressing
- 2 cups Enchilada sauce (red or ranchero style)
- 1 can (4 oz) Green chilies (diced)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a medium mixing bowl, combine the sour cream, ranch dressing, cumin, chili powder, onion powder, and garlic powder. Mix until smooth and well combined.
Stir in the enchilada sauce and diced green chilies into the sour cream mixture to create the creamy ranchero sauce.
Spread a thin layer of the ranchero sauce at the bottom of the prepared baking dish to prevent sticking.
Arrange 2 tortillas to cover the base of the baking dish (you may need to overlap them slightly).
Spread 1 cup of shredded chicken evenly over the tortillas, followed by 1/2 cup of shredded cheese and 1/4 of the remaining ranchero sauce.
Repeat the layering process (tortillas, chicken, cheese, sauce) until you finish with a final layer of tortillas on top. Pour the remaining ranchero sauce over the top and sprinkle it generously with the remaining shredded cheese.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada bake cool for 5 minutes before garnishing with fresh cilantro, if desired. Slice into portions and serve warm.
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 8367 mg | 364% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 33.1 g | ||
| Protein | 412.7 g | 825% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3580 mg | 275% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 4220 mg | 90% | |
*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.
