Bacon-Ranch Chicken Enchiladas
Wrap the tortillas in a paper towel and microwave for 30 seconds.
Recipe Summary Bacon-Ranch Chicken Enchiladas
Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Ingredients | Chicken Enchilada Recipes Easycooking spray2 tablespoons olive oil¼ cup chopped yellow onion½ leftover rotisserie chicken, chopped¼ cup crumbled cooked bacon2 tablespoons roasted garlic½ teaspoon salt½ teaspoon ground black pepper½ teaspoon garlic powder1 bunch green onions, chopped2 tablespoons ranch dressing2 tablespoons sour cream15 (6 inch) corn tortillas, or more to taste2 cups shredded Cheddar-Monterey Jack cheese blend1 cup mild enchilada sauceDirectionsPreheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.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.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.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.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.Bake in the preheated oven until bubbly on top, about 15 minutes.Info | Chicken Enchilada Recipes Easyprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Bacon-Ranch Chicken EnchiladasWorld Cuisine Recipes, Latin American, Mexican,
