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Bacon-Ranch Chicken Enchiladas

Bacon-Ranch Chicken Enchiladas

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Spray and oil

    • cooking spray
    • 2 tablespoons olive oil

  • Vegetables

    • 🧅 ¼ cup chopped yellow onion
    • 1 bunch green onions, chopped

  • Proteins

    • 🍗 ½ leftover rotisserie chicken, chopped
    • 🥓 ¼ cup crumbled cooked bacon

  • Spices and Seasonings

    • 2 tablespoons roasted garlic
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon garlic powder

  • Dairy

    • 2 tablespoons ranch dressing
    • 2 tablespoons sour cream
    • 🧀 2 cups shredded Cheddar-Monterey Jack cheese blend

  • Other

    • 15 (6 inch) corn tortillas
    • 1 cup mild enchilada sauce

STEPS

1

Preheat the oven to 450°F (230°C). Spray a 9x12-inch brownie pan with cooking spray.

2

Heat olive oil in a 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, then stir in green onions.

3

Mix ranch dressing and sour cream in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to lightly coat the chicken.

4

Hold one tortilla, add 2 tablespoons of chicken mixture across the middle, sprinkle with 1 tablespoon of cheese, and roll tortilla. Place it seam-side down in the pan. Repeat until all tortillas are filled and the pan is full.

5

Pour enchilada sauce over the tortillas, then sprinkle the remaining cheese on top.

6

Bake in the oven until bubbly on top, about 15 minutes.

NUTRIENTS

Per 1 serving

🔥

465

Calories

  • 21
    Protein
  • 39
    Carbs
  • 26
    Fats

💡 If you prefer spicier enchiladas, use a spicier enchilada sauce or add some chili flakes.Leftover chicken works great for this recipe, saving time and reducing waste.Make sure tortillas are pliable before filling to avoid cracking; you can warm them slightly in a microwave if needed.You can prepare the enchiladas in advance and refrigerate them before baking.