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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their comforting flavors and satisfying textures. Traditionally made with tortillas filled with a variety of ingredients, then rolled up and smothered in flavorful sauces, enchiladas have captured the hearts of food lovers around the globe. One delightful variation that has gained immense popularity is the Ranch Chicken Enchiladas. This dish blends the classic enchilada concept with the zesty and creamy essence of ranch dressing, creating a fusion that is both comforting and exciting.

Ranch Chicken Enchiladas

Try this mouthwatering Ranch Chicken Enchiladas recipe for a delicious twist on a classic dish! Filled with creamy ranch, shredded chicken, cheese, and spices, these enchiladas are perfect for family dinners or gatherings. Quick and easy to prepare, especially with rotisserie chicken, they promise to delight your taste buds. Serve with cilantro and sour cream for extra flavor. Get ready to impress your guests! #RanchChickenEnchiladas #EasyRecipe #ComfortFood #MexicanCuisine
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 cup ranch dressing

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 can (10 oz) enchilada sauce (red or green)

8 small flour tortillas

1 cup black beans, rinsed and drained

1 cup corn, fresh or frozen

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder (optional, for heat)

Fresh cilantro, for garnish

Sliced jalapeños (optional, for topping)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the shredded chicken, ranch dressing, softened cream cheese, half of the cheddar cheese, black beans, corn, garlic powder, onion powder, and chili powder. Mix until everything is well combined.

      Warm the tortillas slightly in a microwave or on a skillet to make them easier to roll.

        Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll them up tightly and place them seam side down in a greased 9x13 inch baking dish.

          Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.

            Sprinkle the remaining cheddar cheese on top of the enchiladas.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Once out of the oven, let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6