Creamy Ranchero Enchilada Bake

Dive into indulgent comfort food with this Creamy Ranchero Enchilada Bake—a fusion of bold Tex-Mex flavors and creamy, ranch-infused goodness. This easy-to-make layered casserole boasts tender shredded chicken, melty Mexican cheese, and soft flour tortillas, all blanketed in a zesty, ranchero-style sauce made with sour cream, ranch dressing, and diced green chilies. Seasoned with cumin, chili powder, and garlic for a flavorful kick, this cheesy enchilada bake is baked to bubbly perfection in just 25 minutes. Perfect for busy weeknights or casual gatherings, it’s a crowd-pleasing dish with minimal prep time and maximum satisfaction. Garnish with fresh cilantro for an extra pop of color and flavor, and serve warm for a savory dinner everyone will love!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups Cooked shredded chicken
• 8 medium-sized Flour tortillas
• 3 cups Shredded Mexican blend cheese
• 1 cup Sour cream
• 0.5 cup Ranch dressing
• 2 cups Enchilada sauce (red or ranchero style)
• 1 can (4 oz) Green chilies (diced)
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 0.25 cup Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

In a medium mixing bowl, combine the sour cream, ranch dressing, cumin, chili powder, onion powder, and garlic powder. Mix until smooth and well combined.

Step 3

Stir in the enchilada sauce and diced green chilies into the sour cream mixture to create the creamy ranchero sauce.

Step 4

Spread a thin layer of the ranchero sauce at the bottom of the prepared baking dish to prevent sticking.

Step 5

Arrange 2 tortillas to cover the base of the baking dish (you may need to overlap them slightly).

Step 6

Spread 1 cup of shredded chicken evenly over the tortillas, followed by 1/2 cup of shredded cheese and 1/4 of the remaining ranchero sauce.

Step 7

Repeat the layering process (tortillas, chicken, cheese, sauce) until you finish with a final layer of tortillas on top. Pour the remaining ranchero sauce over the top and sprinkle it generously with the remaining shredded cheese.

Step 8

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes.

Step 9

Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Let the enchilada bake cool for 5 minutes before garnishing with fresh cilantro, if desired. Slice into portions and serve warm.

Nutrition Facts

Serving size	(2570.8g)

Amount per serving	% Daily Value*
Calories	4724.5

Total Fat 249.2g	0%
Saturated Fat 120.3g	0%
Polyunsaturated Fat g
Cholesterol 1265.7mg	0%
Sodium 8367.2mg	0%
Total Carbohydrate 224.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 33.1g
Protein 412.7g	0%

Vitamin D 0IU	0%
Calcium 3580.5mg	0%
Iron 32.3mg	0%
Potassium 4220.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 34.5%

Carbs: 18.7%