Bacon-Ranch Chicken Enchiladas

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.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3999.4 kcal

Equipment

1 Baking Dish 9x12-inch brownie pan or similar
1 Large Skillet
1 Small Mixing Bowl For ranch/sour cream mixture
1 Spoon For filling tortillas

Ingredients

Main

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

Instructions

Preheat 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.

Notes

To ensure the corn tortillas are pliable and don't crack when rolling, briefly warm them in a microwave or on a dry skillet. For enhanced flavor, consider making your own roasted garlic; its depth far surpasses store-bought. Don't overdo the ranch-sour cream mixture in the chicken, just enough to lightly coat. When saucing, aim for coverage without drowning the enchiladas to prevent sogginess. A sprinkle of fresh cilantro or extra chopped green onions after baking adds a vibrant finish. This dish is excellent for using up leftover chicken but can also be elevated with freshly cooked, shredded chicken.