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.
Ingredients
- cooking spray:
- olive oil: 2 Tbsp
- yellow onion: 0.25 cup (chopped)
- leftover rotisserie chicken: 0.5 piece (chopped)
- crumbled cooked bacon: 0.25 cup
- roasted garlic: 2 Tbsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- garlic powder: 0.5 tsp
- bunch green onions: 1 piece (chopped)
- ranch dressing: 2 Tbsp
- sour cream: 2 Tbsp
- corn tortillas: 15 piece (6 inch, to taste)
- Cheddar-Monterey Jack cheese blend: 2 cups (shredded)
- mild enchilada sauce: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until bubbly on top, about 15 minutes.
