These chicken enchiladas with bacon and ranch dressing are far from being authentically Mexican, but boy, are they delicious! It’s a fantastic way to make use of any leftover rotisserie chicken.
Bacon-Ranch Chicken Enchiladas
Ingredients
Instructions
-
Heat the oven to 450°F (230°C). Apply cooking spray to a 9x12-inch brownie pan.
-
Heat up some olive oil in a big skillet on medium heat. Cook the onion until it becomes soft, which should take around 5 minutes. Mix in the chicken, bacon, and roasted garlic. Add some salt, pepper, and garlic powder for seasoning. Finally, stir in the green onions.
-
Combine ranch dressing and sour cream in a tiny bowl. Take the chicken mixture off the heat and gently mix in a small amount of the ranch mixture until the chicken is lightly coated.
-
Take one tortilla and spread two tablespoons of chicken mixture in the center. Sprinkle one tablespoon of Cheddar-Monterey Jack cheese blend on top of the chicken and roll up the tortilla. Put the filled tortilla, with the seam-side down, at the short end of the pan to prevent it from unrolling. Repeat this process with the remaining tortillas and filling until the pan is filled with enchiladas.
-
Cover the filled tortillas with enchilada sauce, making sure not to drown them. Generously sprinkle the remaining Cheddar-Monterey Jack cheese blend on top of everything.
-
Bake in the preheated oven until bubbly on top, about 15 minutes.
Servings 6
- Amount Per Serving
- Calories 465kcal
- Calories from Fat 11kcal
- % Daily Value *
- Total Fat 26g40%
- Cholesterol 59mg20%
- Sodium 822mg35%
- Potassium 477mg14%
- Total Carbohydrate 39g13%
- Dietary Fiber 6g24%
- Sugars 2g
- Protein 21g42%
- Vitamin C 12 mg
- Calcium 109 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
