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Bacon-Ranch Chicken Enchiladas
Bacon-Ranch Chicken Enchiladas
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious and easy bacon-ranch chicken enchiladas - a tasty twist on a classic dish using leftover chicken.
Ingredients:
  • 2 tablespoons olive oil
  • 0.25 cup chopped yellow onion
  • 0.5 leftover rotisserie chicken, chopped
  • 0.25 cup crumbled cooked bacon
  • 2 tablespoons roasted garlic
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 1 bunch green onions, chopped
  • 2 tablespoons ranch dressing
  • 2 tablespoons sour cream
  • 15 (6 inch) corn tortillas, or more to taste
  • 2 cups shredded Cheddar-Monterey Jack cheese blend
  • 1 cup mild enchilada sauce
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C), then coat a 9x12-inch brownie pan with cooking spray.
  • In a large skillet over medium heat, sauté the onion in olive oil until soft for about 5 minutes. Add chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder before mixing in green onions.
  • Combine ranch dressing and sour cream in a small bowl. Take the skillet with the chicken mixture off the heat and gently fold in a light coating of the ranch mixture.
  • Take 1 tortilla and generously spoon 2 tablespoons of the flavorful chicken mixture down the center. Sprinkle 1 tablespoon of the delicious Cheddar-Monterey Jack cheese blend over the chicken and roll up the tortilla tightly. Place the filled tortilla seam-side down at the short end of the pan to prevent it from unwrapping. Continue filling the remaining tortillas in the same way until the pan is packed with mouthwatering enchiladas.
  • Cover filled tortillas with a generous amount of enchilada sauce, ensuring they are not drowned. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously over the top.
  • Bake until golden bubbles appear on top, approximately 15 minutes in the preheated oven.

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