Ranch Chicken Enchilada Caserole

By á-11135

Ranch Chicken Enchilada Caserole

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 4 flour tortillas (burrito size)
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• cilantro or parsley to garnish, if desired

Preparation

Step 1

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.