Bacon-Ranch Chicken Enchiladas

Name: Bacon-Ranch Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: cooking spray; 2 tablespoons olive oil; 0.25 cup chopped yellow onion; 0.5 leftover rotisserie chicken, chopped; 0.25 cup crumbled cooked bacon; 2 tablespoons roasted garlic; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 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

4.6

(101)

85 Reviews

26 Photos

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.

Submitted by krimille

Updated on November 26, 2024

26

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

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

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.

380 home cooks made it!

Nutrition Facts (per serving)

465	Calories
26g	Fat
39g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 465
% Daily Value *
Total Fat 26g	33%
Saturated Fat 11g	57%
Cholesterol 59mg	20%
Sodium 822mg	36%
Total Carbohydrate 39g	14%
Dietary Fiber 6g	21%
Total Sugars 2g
Protein 21g	42%
Vitamin C 12mg	13%
Calcium 109mg	8%
Iron 2mg	13%
Potassium 477mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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