Bacon-Ranch Chicken Enchiladas
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Cheesy, bacon-packed, and downright comforting—this twist on a classic is the perfect cozy-night treat.
Ingredients:
Image credit: All Recipes
Ingredients:
- Cooking spray
- 2 tablespoons olive oil
- ¼ cup chopped yellow onion
- ½ leftover rotisserie chicken, chopped
- ¼ cup crumbled cooked bacon
- 2 tablespoons roasted garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ 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
- Prep the Oven and Pan: Set the oven to 450°F (230°C). Lightly coat a 9x12-inch brownie pan with nonstick spray.
- Cook the Filling: In a large skillet over medium heat, warm olive oil. Sauté the onion until tender (about 5 minutes), then add chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder, then mix in green onions.
- Prepare the Sauce: Combine ranch dressing and sour cream in a small bowl. Take the skillet off the heat and mix in just enough of the sauce to lightly coat the chicken mixture.
- Assemble the Enchiladas: For each tortilla, spread 2 tablespoons of the chicken mixture down the center, top with 1 tablespoon of the cheese blend, and roll tightly. Place each rolled tortilla seam-side down in the pan, packing them snugly.
- Add Toppings: Pour enchilada sauce evenly over the tortillas—just enough to cover but not soak them. Sprinkle the remaining cheese generously on top.
- Bake: Place in the oven and bake for about 15 minutes, or until the top is bubbly and golden.
