Bacon-Ranch Chicken Enchiladas

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Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

Ingredients

  • 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

Directions

  • Step 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9×12-inch brownie pan with cooking spray.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

Nutrition Facts

Per Serving: 465 calories; protein 20.9g; carbohydrates 38.8g; fat 26g; cholesterol 58.8mg; sodium 821.6mg.

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