Mark and I love Tex-Mex. I used to cook it at home a lot, but then kids happened. We’re lucky that neither of ours are overly-picky eaters, but they’re not into spicy and that nixes a lot of my go-to Tex-Mex.
These were a great in-between. They’re spiced enough that Mark and I enjoyed them, but the kids didn’t find them spicy. (And, served with extra ranch for dipping, they were a huge hit.)
I sped up the prep time by using cooked, shredded chicken (rotisserie works great!), but you could also cook chicken breasts in a pot or slow cooker with the broth and seasoning and shred once cooked.
Chicken Ranchiladas (A Kate’s Recipe Box Original) Serves 4-6
5 cups cooked, shredded chicken
1 cup chicken broth
2 Tbsp. taco-ranch seasoning
3/4 cup salsa
3/4 cup ranch dressing + additional for topping
1 1/2 cups shredded cheddar, divided
Shredded lettuce, for serving, optional
Chopped tomato, for serving, optional