If you like standard Chex snack mix, you’ll love this spicy buffalo version even more. How do I know? My mom makes traditional Chex mix around the holidays every year, and this year is no different. But, when I made this Buffalo Ranch Chex Mix she immediately said I would need to make more and wanted to know if she could have the recipe.
There’s a whole lot of good stuff in this mix. Cereal, cheese wisps, pretzels, nuts, and a whole lot of flavor. This Chex mix is probably my new favorite. Cheesy and just spicy enough to keep you coming back for more with that delicious hotting inspired taste.
Looking for a “clone recipe” for Hidden Valley Ranch Dressing Mix? This is the one!!!Mix up this DRY powder mix and store it in an airtight jar for up to six months!! What a great thing to have on hand over the holidays!!!
HIDDEN VALLEY RANCH CLONE
3/4 CUP BUTTERMILK POWDER (see note below)
2 TABLESPOONS DRY PARSLEY
1 TEASPOON DRY DILL
1 TABLESPOON ONION POWDER (not onion salt)
2 TEASPOONS DRY ONION FLAKES
1 1/2 TEASPOONS GARLIC POWDER (not garlic salt)
1 TEASPOON KOSHER SALT
1/2 TEASPOON COARSE BLACK PEPPER
2 TEASPOONS DRY CHIVES
1/4 TEASPOON DRY THYME
Don’t “freak out” about all of the onion in this recipe…you will NOT taste it.
Put all of the above ingredients into your food processor and give it a couple of 10 second pulses, then it’s ready to use. This DRY mix lasts 6 months in an airtight jar, just give it a hard shake before you spoon it out.
I like Hoosier Hill Farm Buttermilk Powder
from Amazon.com, but any Buttermilk Powder will work.
You will find it on the baking aisle
or near the powdered milk section.
For 1 batch of salad dressing, whisk the following together:
3 Tablespoons of the DRY MIX 1/2 cup of mayonnaise
1/2 cup sour cream
3/4 cup of milk
Make sure you chill this mixture in the fridge overnight. If you taste it right after you whisk it all together, you are NOT going to be happy with it……….but SOMETHING MAGICAL HAPPENS to it overnight…….. it really THICKENS UP and tastes just like commercial ranch dressing…….trust me!! 😉
NOTE: BUTTERMILK POWDER lasts almost indefinitely in the fridge if you keep the lid tightened down. It’s great for baking too!!
Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.
We absolutely love chicken enchiladas, but add some ranch dressing and bacon and chicken enchiladas are taken to an entirely different level. The enchilada sauce provides a little bit of a traditional enchilada flavor, but the ranch really goes so well with the sauce and the combination of flavors is amazing. My whole family just gobbles these up every time I make them!
Ingredients in Chicken Bacon Ranch Enchiladas
Bacon – Definitely not required, but I absolutely love the flavor added and I never leave it out! You can cook bacon on the stove in a skillet, but the easiest way to cook bacon is in the oven!
Chicken breasts, cooked and shredded (or use rotisserie chicken) – You’ll need about 1 lb of chicken, which is usually about 2 large chicken breasts. We love to cook shredded chicken in the crockpot, but I also cheat a lot and use rotisserie chicken too!
Ranch dressing mix – One little packet is all you need. Make sure to use the salad dressing mix, not the dip mix.
Green enchilada sauce – I’ve used a smaller can (15 oz) and a larger can (28 oz) before, and both work fine. If you use a larger can, you’ll have a little bit more sauce so if you like the “smothered” effect, that would probably be best for you. We really like our sauce!
Ranch dressing – You just need 1/2 cup, so use whatever kind you prefer!
Shredded cheese – Can’t have enchiladas without the cheese! I usually use a cheddar/jack blend but any Mexican blend will work, or even just cheddar works if that’s what you have on hand.
Tortillas – The taco sized tortillas work the best, but you can definitely use smaller or bigger tortillas.
How to make Chicken Bacon Ranch Enchiladas
Combine bacon, chicken, package of ranch seasoning and 1/2 of the enchilada sauce. (If you want more sauce and a little more enchilada flavor, use a larger can of enchilada sauce.)
In a separate bowl, combine ranch dressing and remaining enchilada sauce.
Spread chicken mixture on tortillas and roll up. Place seam side down in a 9X13 pan. Top with ranch sauce mix and cheese. Bake 25-30 minutes at 375°.
Chicken Bacon Ranch Enchiladas
Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.
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Course: Main Course
Cuisine: Mexican
Keyword: Chicken Bacon Ranch Enchiladas
Prep Time: 10minutes
Cook Time: 30minutes
Servings: 12
Calories: 304kcal
Ingredients
6slicesbaconcooked and crumbled
1lbchicken breastscooked and shredded (or use rotisserie chicken)
1pkg ranch dressing mix
1can15-28 oz green enchilada sauce
1/2cupranch dressing
2cupsshredded cheesecheddar/jack blend
12taco sized tortillas
Instructions
Combine bacon, chicken, package of ranch seasoning and 1/2 of the enchilada sauce. (If you want more sauce and a little more enchilada flavor, use a larger can of enchilada sauce.)
In a separate bowl, combine ranch dressing and remaining enchilada sauce.
Spread chicken mixture on tortillas and roll up. Place seam side down in a 9X13 pan. Top with ranch sauce mix and cheese. Bake 25-30 minutes at 375°.
Here’s our favorite way to make shredded chicken! Add a 14.5 oz can of chicken broth to uncooked chicken breasts in the crockpot. Cover and cook on low for about 6 hours. Remove chicken and shred with 2 forks. The chicken will be moist and fork tender and should shred super easily at this point.
How to Cook Bacon
Our favorite way to cook bacon is in the oven! No splattering or grease burns to worry about, and you get perfectly cooked bacon every time.
Preheat oven to 400° F. Line a baking sheet/ jelly roll pan with foil. Arrange bacon on baking sheet in a single layer. You can overlap slightly as the bacon will shrink while cooking.
Bake for 20-25 minutes, depending on how crispy you like your bacon. Transfer bacon to a plate lined with paper towels to absorb the extra grease.
OTHER MEXICAN INSPIRED RECIPES
Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.
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Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.
