Enchilada Ranch Casserole Recipe

Name: Enchilada Ranch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 64 inches flour tortillas; 1 (10 1/2 ounce) can cream of chicken soup; 1 (15 ounce) can red enchilada sauce; 1 (15 ounce) can black beans; 8 ounces sour cream; 3 cups medium sharp cheddar (shredded); 1 (1 ounce) package ranch dressing mix; 1 (4 ounce) can green chilies (diced); cool ranch Doritos; sour cream, Salsa, and Black Olives for garnish

Servings: persons

1 1/2 lbs boneless skinless chicken breasts
64 inches flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can black beans
8 ounces sour cream
3 cups medium sharp cheddar (shredded)
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies (diced)
cool ranch Doritos
sour cream, Salsa, and Black Olives for garnish

1
Place chicken breasts in boiling water until cooked through. Shred.
2
Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
3
Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
4
Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
5
Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

6629

kcal

Calories

Fat

1226

Carbs

246

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs boneless skinless chicken breasts, 64 inches flour tortillas, 1 (10 1/2 ounce) can cream of chicken soup, 1 (15 ounce) can red enchilada sauce, and more.

Yes, Enchilada Ranch Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada Ranch Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions