Enchilada Ranch Casserole
Get ready to revolutionize your weeknight dinners with this bold and creamy Enchilada Ranch Casserole, a mouthwatering twist on classic Tex-Mex comfort food. Tender layers of shredded chicken, zesty ranch dressing mix, diced green chiles, and tangy red enchilada sauce are nestled between soft corn tortillas and smothered in a rich sour cream sauce. Each bite is topped with gooey melted cheddar and Monterey Jack cheeses, creating a flavor-packed dish that’s perfect for family meals or casual gatherings. With just 15 minutes of prep time and customizable garnishes like fresh cilantro, this casserole brings maximum flavor with minimal effort. Perfect for lovers of cheesy, tangy, and slightly spicy dishes, this layered masterpiece is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Red enchilada sauce
- 1 packet Ranch dressing mix
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 12 pieces Corn tortillas
- 1 4-ounce can Diced green chiles
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish lightly with cooking spray.
In a large bowl, combine the cooked shredded chicken, ranch dressing mix, diced green chiles, and 1 cup of the enchilada sauce. Mix until thoroughly combined.
In a separate small bowl, mix the remaining enchilada sauce with the sour cream. This will be used as the sauce layers in the casserole.
Spread a thin layer of the sour cream enchilada sauce mixture on the bottom of the prepared baking dish.
Cut the corn tortillas into halves to make layering easier. Place a single layer of tortillas over the sauce in the dish, slightly overlapping if necessary.
Spread half of the chicken mixture evenly over the tortillas, followed by 1/3 of the shredded cheddar and Monterey Jack cheeses combined.
Drizzle a portion of the sour cream enchilada sauce mixture over the cheese layer.
Repeat the layers (tortillas, chicken, cheese, sour cream sauce) one more time.
For the final layer, place tortillas on top, pour the remaining sour cream enchilada sauce mixture, and sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
Cover the casserole loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
Serve warm and enjoy your Enchilada Ranch Casserole!
Nutrition Facts
Calories |
4645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 8879 mg | 386% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 41.6 g | ||
| Protein | 352.0 g | 704% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3171 mg | 244% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2993 mg | 64% | |
*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.
