The chicken enchiladas with bacon and ranch may not be the most authentic Mexican dish, but man are they delicious! It’s also a great recipe for using leftover rotisserie chicken.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

Ingredients

cooking spray

two tbsps olive oil

quarter cup yellow onion (chopped)

half leftover rotisserie chicken, chopped

quarter cup crumbled cooked bacon

two tbsps roasted garlic

half tsp salt

half tsp ground black pepper

half tsp garlic powder

one bunch green onions, chopped

two tbsps ranch dressing

two tbsps sour cream

15 (6 inch) corn tortillas or more if desired

two cups shredded Cheddar-Monterey Jack cheese blend

one cup mild enchilada sauce

Directions

Pre-heat the range to 450 degrees Fahrenheit (230 levels Celsius). Use some cooking spray onto a 9×12-inch dark chocolate pan.

Warmth olive oil inside a large frying pan over medium warmth. Add onion and prepare until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic clove. Season with salt, pepper, and garlic clove powder. Include eco-friendly let’s eat some onions.

Inside a small bowl mix together ranch dressing and sour cream together. Remove from warmth only enough ranch mixture in to the skillet to barely coat chicken.

Hold 1 tortilla and spoon 2 tablespoons of chicken mixture over the middle. Sprinkle one tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll-up tortilla. Place filled tortilla, seam-side lower, from the short finish from the pan so it doesn’t unroll. Repeat with remaining tortillas and filling until pan is stuffed with enchiladas.

Pour enchilada sauce on the top of filled tortillas to pay for without sinking them. Spread leftover Cheddar-Monterey Jack cheese blend generously on the top of all things.

Bake within the pre-heated oven until bubbly on the top, about fifteen minutes.