Dinner Tonight: Chicken & Ranch Enchilada Stack

Why do I think of Ranch seasoning when I think of warm weather?  For some reason, Ranch and warm weather just go hand in hand together.  Maybe it’s because I eat raw veggies when it’s warm outside and dip them in dressing?  (I do that because a carrot is just sooooo much better when it doesn’t taste like a carrot!) This Enchilada Stack (and you know how I love an Enchilada Stack) takes the great flavor of Ranch and combines it with spinach and chicken…a weeknight meal with big flavor!
Shopping List
1 pound cooked chicken breast, shredded (click here to see how I get my chicken)
1 cup Ranch dressing (from the bottle)
2 tablespoons Ranch seasoning (the powdered kind)
8-10 green onions, chopped and divided
1 box frozen chopped spinach, thawed and all water drained out
2 cups salsa
2 cups Monterey Jack cheese, shredded and divided
6-8 tortillas (I used whole wheat but you could use flour instead)
Preheat oven to 400 degrees.
In a medium sized bowl, combine chicken, Ranch dressing, Ranch powder, most of your onions (save a few to garnish on top at the end), spinach, 1 1/2 cups salsa,  and 1 1/2 cups of cheese with a spoon.
In an 8×8 inch casserole dish, spread 1/2 of your chicken mixture across the bottom. Top with a layer of tortillas. Repeat. Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the rest of your cheese. Bake about 30 minutes or until bubbly and brown around the edges. Garnish with extra green onions. 
This is such an easy weeknight meal!  And so much simpler than actually rolling and wrapping enchiladas.  You and your loved ones will swoon!
And to see more of my Stacks, click below…
This is just a Mix and Matcher’s dream method!
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  • Sheaffer {Pinterest Told Me To} April 15, 2013 at 11:19 am

    These look so so good. They is going on the menu rotation for sure!

  • Jaren April 15, 2013 at 4:17 pm

    Gonna give this a try. It looks awesome! I cooked my chicken in the crockpot (frozen) the other day for a dish. It was awesome and so liberating to know it was already cooked and waiting on me! This will make my life so much easier! Thanks for the tip!
    Jaren

  • Deon at iPinnedIt.com April 15, 2013 at 9:18 pm

    Yuh-hum! This enchilada stack casserole looks so delish yet seems so easy since there is no rolling of individual enchiladas involved. SCORE!

    BTW, your bundt cake recipes have inspired me! I don't think I have made a bundt cake in, like, forever, so after finding your collection of cake recipes I decided to get my hiney in gear and bake one up! If you want to see your huge influence on me, you can see my Triple Chocolate Bundt Cake with Cream Cheese Frosting recipe at http://ipinnedit.com/recipes/triple-chocolate-bundt-cake-with-cream-cheese-frosting/. Thanks so much, Shay!!!

  • Lee and Anna Hogan April 17, 2013 at 3:19 am

    Do you bake this covered or uncovered?

  • Mix and Match Mama April 17, 2013 at 9:38 am

    Uncovered!

  • Anonymous April 28, 2013 at 3:41 pm

    These look so yummy! Could I use fresh baby spinach instead of frozen spinach? My family will eat spinach fresh but not frozen. Thanks!

  • Mix and Match Mama April 28, 2013 at 6:05 pm

    Absolutely! Just throw a couple of big handfuls in!