A favorite dish at any Mexican or Tex Mex Restaurant are shredded Chicken Enchiladas with Ranchero Sauce. This version of the recipe is a bit milder for the tummy. But it still has that savory tomato based Ranchero Sauce. Your kids will love this recipe too! Also, I have included step by step instructions to roll the enchiladas 🙂
For a spicier version you can slightly increase the spices or add sliced jalapeno peppers to the sauce. In this case, I used a whole wheat medium sized Tortilla shell. The consistency of the tortilla is still softer than corn, but will hold together well when cooked in the sauce.
See my option for Ranchero Chicken Taco‘s at the end.
Here we go!
Ingredients for Ranchero Chicken Enchiladas:
Please check for any food sensitivities or allergies before trying this recipe.
For 4 servings, 8-10 enchiladas:
3 chicken breasts
23-24 oz can tomato sauce
½ tsp Tex Mex/Chili Powder
½ tsp Garlic Powder
½ tsp Cumin
1 tsp Italian Seasoning
¼ tsp Chipotle Pepper Powder
Shredded Cheese for topping
8 – 10 medium Tortillas
To make these Chicken Ranchero Enchiladas, combine Tomato sauce and spices in Slow Cooker.
Cut the chicken breasts in thirds and add chicken breasts. It is better to use chicken breasts for this recipe. They shred easier and have the right consistency for the enchiladas.
With this amount of sauce the chicken breasts should easily be covered in the sauce.
Cook in Slow Cooker for 6 hours on high, covered.
Lift out Cooked Chicken with slotted spoon and transfer to baking dish/bowl.
With 2 forks shred chicken entirely. This will be enough chicken for 8-10 tortillas.
To roll up the enchiladas, 4 easy steps:
1. Spread 2–3 T shredded chicken in middle line of flour tortilla.
2. Fold two sides in,
3. Fold bottom up over middle
4. Finally roll up from bottom and place in pan with last rolled end facing down.
Bake in the Oven and Serve
Place enchiladas in baking dish and cover with the Ranchero sauce you made in the slow cooker.
In the picture above I only put 4 enchiladas in the baking dish for my husband and I and I froze the remaining in 2 separate containers for a future meal.
Sprinkle shredded cheese of your choice over enchiladas. Bake for 30 minutes at 350 degrees, should be bubbly and slightly brown.
Because my husband has a food sensitivity to cheese, I only covered half with cheese.
Serve enchiladas with Rice, Salad, Beans, Sour Cream, Guacamole.
Recipe Card for Ranchero Chicken Enchiladas
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Ranchero Chicken Taco
The chicken and sauce from this recipe can also be used to serve up Ranchero Chicken Tacos! You just need to serve the cooked and shredded chicken with a little ranchero sauce in your favorite hard or soft shell tacos and add your favorite fillings such as lettuce, tomatoes, cilantro and quacamole!
I hope you liked this recipe for my shredded Chicken Enchiladas with Ranchero Sauce. Also, don’t forget to check out my other Recipes such as: Creamy Caesar Salad. Please feel free to leave me a comment below.