Bacon-Ranch Chicken Enchiladas

These bacon-ranch chicken enchiladas are not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 465 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons sour cream
• 1 bunch green onions, chopped
• 2 cups shredded Cheddar-Monterey Jack cheese blend
• cooking spray
• ¼ cup crumbled cooked bacon
• 2 tablespoons ranch dressing
• 2 tablespoons roasted garlic
• ¼ cup chopped yellow onion
• ½ leftover rotisserie chicken, chopped
• 15 (6 inch) corn tortillas, or more to taste
• 1 cup mild enchilada sauce

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.

Step 2

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.

Step 3

Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

Step 4

Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

Step 5

Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

Step 6

Bake in the preheated oven until bubbly on top, about 15 minutes.