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Bacon-Ranch Chicken Enchiladas

4

40 min

Bacon-Ranch Chicken Enchiladas

Bacon-Ranch Chicken Enchiladas Photo 1

Time

40 min

Serving

6 persons

Calories

465

Rating

4.00★ (95)

Cuisine

Mexican
Author: Victoria Buriak
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.

Ingredients

  • cooking spray:
  • olive oil: 2 Tbsp
  • yellow onion: 0.25 cup (chopped)
  • leftover rotisserie chicken: 0.5 piece (chopped)
  • crumbled cooked bacon: 0.25 cup
  • roasted garlic: 2 Tbsp
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • garlic powder: 0.5 tsp
  • bunch green onions: 1 piece (chopped)
  • ranch dressing: 2 Tbsp
  • sour cream: 2 Tbsp
  • corn tortillas: 15 piece (6 inch, to taste)
  • Cheddar-Monterey Jack cheese blend: 2 cups (shredded)
  • mild enchilada sauce: 1 cup

Metric Conversion

Stages of cooking

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Bacon-Ranch Chicken Enchiladas Photo 7 6
  1. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
    Bacon-Ranch Chicken Enchiladas Photo 2
  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.
    Bacon-Ranch Chicken Enchiladas Photo 3
  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.
    Bacon-Ranch Chicken Enchiladas Photo 4
  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.
    Bacon-Ranch Chicken Enchiladas Photo 5
  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.
    Bacon-Ranch Chicken Enchiladas Photo 6
  6. Bake in the preheated oven until bubbly on top, about 15 minutes.
    Bacon-Ranch Chicken Enchiladas Photo 7

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