Jalapeno Ranch Chicken Enchiladas
These Jalapeno Ranch Chicken Enchiladas are so easy.
I love an easy recipe. Some days are a real challenge and having a collection of easy recipes on hand makes it a little less stressful. Bonus! Making an easy recipe also saves me from sitting in the drive- thru line. Jalapeno Ranch Chicken Enchiladas fit perfectly in the easy collection category.
Another thing great about these enchiladas is that not only are they easy, but I can make the whole recipe in less than 45 minutes if I use a rotisserie chicken. That includes making the sauce and baking time. Easy, Fast, and Delicious! That is what we call a triple threat recipe around here.
Creamy, Cheesy, Jalapeno Ranch Goodness
The show stopper of this recipe is the Jalapeno Ranch Sauce. It uses buttermilk and sour cream to get its creamy texture. Adjust the amount of jalapenos you add to the sauce to get your preferred heat level. Additionally, you could completely omit the jalapenos for a creamy ranch sauce with no heat.
I use Pepper Jack and Cheddar in this recipe. I think the Pepper Jack adds another layer of heat and flavor. However, the great thing about ranch is that it pairs so well with various types of cheese. So try out whatever needs used up in the fridge.
Jalapeno Ranch Chicken Enchiladas
Ingredients
Jalapeno Ranch Sauce
- 2 tbsp Ranch Seasoning I use the Hidden Valley seasoning mix shaker
- ¼ Cup Cilantro
- ⅛-¼ Cup Pickled Jalapenos Adjust this amount according to how spicy you prefer.
- ¾ Cup Buttermilk
- 1 Cup Sour Cream
Enchiladas
- 10 Flour Tortillas
- 3 Cups Chicken Cooked and Shredded. A great option is to use a rotisserie chicken.
- 8 OZ Shredded Pepper Jack Cheese Divided
- 1 tbsp Ranch Seasoning
- 2 OZ Shredded Cheddar Cheese
Instructions
Jalapeno Ranch Sauce
- Add all ingredients for sauce to blender.
- Blend for 1 minute or until sauce is smooth.
Enchiladas
- Preheat oven to 350°.
- Heat tortillas in microwave for 20 Seconds or until barely warm. (This makes it easier to add filling and roll.)
- Combine shredded chicken, ranch seasoning, and 4 OZ of the pepper jack cheese.
- Fill tortilla with ¼ C of the chicken mixture. Repeat for remaining 9 tortillas and place all in oven safe dish.
- Bake at 350° for 15 minutes.
- Top enchiladas with jalapeno ranch sauce, the remaining pepper jack cheese, and the cheddar cheese. Bake an additional 5 minutes or until sauce is just warmed through and cheese has melted. (Due to Buttermilk in sauce, we want to avoid boiling the sauce, so watch closely)
Love Jalapenos? Here is another recipe featuring them! : https://barrelfullofapples.com/candied-jalapeno-pimento-cheese/
