Bacon-Ranch Chicken Enchiladas
Description
These bacon-ranch chicken enchiladas are not authentically Mexican in the slightest but are easy to make with leftover chicken and they taste great!
Ingredients
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cooking spray
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2 tablespoons olive oil
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1/4 cup chopped yellow onion
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1/2 leftover rotisserie chicken, chopped
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1/4 cup crumbled cooked bacon
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2 tablespoons roasted garlic
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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1 bunch green onions, chopped
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2 tablespoons ranch dressing
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2 tablespoons sour cream
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15 (6 inch) corn tortillas, or more to taste
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2 cups shredded Cheddar-Monterey Jack cheese blend
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1 cup mild enchilada sauce
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2
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.
3
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.
4
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.
5
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.
6
Bake in the preheated oven until bubbly on top, about 15 minutes.