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
10 tortillas
Shredded lettuce, for serving, optional
Chopped tomato, for serving, optional

Taco-ranch seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. black pepper
3/4 tsp. sea salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. crushed red pepper
1 pkg. dry ranch dressing mix

Mix all seasonings together and store in an airtight container until ready to use.

Preheat oven to 350 degrees. Spray a 9×11″ pan with non-stick spray and set aside.

In a large pot, add chicken, broth and 2 Tbsp. taco-ranch seasoning and heat over low heat until well combined. Remove from heat.

Stir together the salsa and ranch dressing. Pour 1/2 cup into the bottom of the prepared pan and spread evenly.

Mix the remaining salsa-ranch mixture into the chicken, along with 1 cup of shredded cheese. Stir to combine evenly.

Divide chicken mixture between tortillas and wrap up tightly. Place in the pan seam-side down. Top with additional cheese.

Bake for 30-35 minutes, until hot and bubbly. Top with lettuce and tomatoes before serving.