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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

465 calories; protein 20.9g 42% DV; carbohydrates 38.8g 13% DV; fat 26g 40% DV; cholesterol 58.8mg 20% DV; sodium 821.6mg 33% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2019
Absolutely delicious meal. Added a little green pepper with the onions. Tasted amazing and the recipe wasn't too difficult 5 stars all the way. Read More
(11)

Most helpful critical review

Rating: 3 stars
05/30/2019
I skipped the cheese and probably was a mistake. I don't like corn tortillas so next time I will use flour did like the flavor of chicken because can't go wrong with bacon, ranch, enchiladas sauce Read More
(3)
74 Ratings
  • 5 star values: 54
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/02/2019
Absolutely delicious meal. Added a little green pepper with the onions. Tasted amazing and the recipe wasn't too difficult 5 stars all the way. Read More
(11)
Rating: 5 stars
05/01/2019
I'm not one of those people that has to say what they added or substituted. I made it almost accordingly and loved it. The bacon adds a smoky flavor to it, definitely different, but very good. Read More
(10)
Rating: 5 stars
05/01/2019
Your verbiage alone had me at hello...and the fact that I always have these ingredients on hand...simply marvelous! Of course you’re slaying dinner! ?? Read More
(6)
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Rating: 3 stars
05/29/2019
I skipped the cheese and probably was a mistake. I don't like corn tortillas so next time I will use flour did like the flavor of chicken because can't go wrong with bacon, ranch, enchiladas sauce Read More
(3)
Rating: 5 stars
05/09/2019
Loved this great meal for the family. Definitely will be making again!! Read More
(3)
Rating: 5 stars
07/06/2019
Tortillas should be softened so they don't break. I heat them in the oven in foil on warm or you can heat them in the microwave wrapped in damp paper towels Read More
(2)
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Rating: 5 stars
05/29/2019
The recipe is phenomenal how it is and turned out wonderfully. Don't change a thing. Read More
(2)
Rating: 4 stars
06/03/2019
They seemed a little bit dry so towards the end of cooking time I actually put some more of the sauce on them. It definitely helped. Read More
(1)
Rating: 5 stars
06/12/2019
I made it exactly like the recipe except for the fact that I tripled it. We absolutely loved this and will be making more often. This is a great dinner to take to a pot luck. Read More
(1)