Name: Bacon-Ranch Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooking spray -; Olive oil - 2 tablespoons; Chopped yellow onion - ¼ cup; Leftover rotisserie chicken, chopped - ½; Crumbled cooked bacon - ¼ cup; Roasted garlic - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Green onions, chopped - 1 bunch; Ranch dressing - 2 tablespoons; Sour cream - 2 tablespoons; Corn tortillas, or more to taste - 15 (6 inch); Shredded Cheddar-Monterey Jack cheese blend - 2 cups; Mild enchilada sauce - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Bacon-Ranch Chicken Enchiladas

1. Cooking spray -

2. Olive oil - 2 tablespoons

3. Chopped yellow onion - ¼ cup

4. Leftover rotisserie chicken, chopped - ½

5. Crumbled cooked bacon - ¼ cup

6. Roasted garlic - 2 tablespoons

7. Salt - ½ teaspoon

8. Ground black pepper - ½ teaspoon

9. Garlic powder - ½ teaspoon

10. Green onions, chopped - 1 bunch

11. Ranch dressing - 2 tablespoons

12. Sour cream - 2 tablespoons

13. Corn tortillas, or more to taste - 15 (6 inch)

14. Shredded Cheddar-Monterey Jack cheese blend - 2 cups

15. Mild enchilada sauce - 1 cup

How to cook deliciously - Bacon-Ranch Chicken Enchiladas

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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