Chicken Ranchiladas

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.

ChickenRanchiladas

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.

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Chipotle Ranch Turkey Panini

I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.

The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.

I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.

TurkeyPanini

Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich

3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll

In a small bowl, toss together the  turkey, cranberries, onions, bacon bits and dressing until evenly combined.

Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.

Cheddar Ranch Chicken

This is one of our newest family favorites. And my newest favorite meal to take to new moms. I think I’ve brought it to my last three or four friends that have had babies. It’s a hit for two big reasons: it only requires about 5 minutes of prep time and it reheats well.

I’ve been pairing it with wheat dinner rolls and green beans. It’s been a perfect, comforting dinner with almost no effort.

CheddarRanchChicken

Cheddar Ranch Chicken
(from Damn Delicious)
Serves 4-6

1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1 package ranch dressing mix
3 cloves garlic, minced
8-12 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1/3 cup Panko

Preheat the oven to 400F degrees. Spray a 9×11 pan with non-stick spray. Arrange chicken thighs in the pan. Season with salt and pepper.

In a small bowl, mix together the mayonnaise, cheddar cheese, ranch mix and garlic. Spread evenly over the chicken. Sprinkle the panko evenly over the top of everything.

Bake for 25-50 minutes, until cooked through and golden brown on top.