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!
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!