Creamy Chipotle Ranch Enchiladas
Author: Nikki
These Creamy Chipotle Ranch Enchiladas are out of this world! They have a kick of heat and a splash of cool ranch. These will become an instant family favorite!
  • 14 (6 inch) flour tortillas
  • 2 cups cooked and chopped chicken
  • 2½ cups Mexican cheese blend, divided
  • 1½ cups salsa
  • 1 cup frozen corn
  • 1 cup black beans, drained
  • 1 cup mild enchilada sauce
Chipotle sauce
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups heavy cream
  • 2½ cups milk
  • ⅓ cup chopped chipotles, I use La Costena in adobe sauce
  • 1 chicken bullion cube, crushed
  • 1 package ranch dressing mix
To make filling
  1. In a large mixing bowl combine chicken, salsa, corn, 1 cup of the and black beans. Set aside.
To make sauce
  1. In a large sauce pan or skillet, melt butter and add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the chipotles, the crushed bullion cube and ranch dressing mix. Cook for 2 minutes on low stirring constantly.
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 glass baking dish with cooking spray.
  3. Warm the tortillas in a the microwave for 45 seconds.
  4. Pour enchilada sauce in a flat dish that you will be able to dip the toritllas in.
  5. Dip each tortilla in enchilada sauce then place approximately 3 to 4 Tablespoons of filling mixture on the tortilla and roll up and place in the baking dish. Repeat until the filling is gone.
  6. Pour the sauce over the top of the enchiladas and sprinkle the cheese over the sauce.
  7. Cook in the oven for 35-45 minutes until sauce is warm and bubbly.
Recipe by Chef in Training at