Bacon-Ranch Chicken Enchiladas

Cheesy, bacon-packed, and downright comforting—this twist on a classic is the perfect cozy-night treat.


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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
Method:
  1. Prep the Oven and Pan: Set the oven to 450°F (230°C). Lightly coat a 9x12-inch brownie pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Add Toppings: Pour enchilada sauce evenly over the tortillas—just enough to cover but not soak them. Sprinkle the remaining cheese generously on top.
  6. Bake: Place in the oven and bake for about 15 minutes, or until the top is bubbly and golden.
Huge thanks to All Recipes for this delicious recipe. Hungry for more? Check out our Cooking & Recipes forum.
 

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