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

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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; 26 g total fat; 59 mg cholesterol; 822 mg sodium. 38.8 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (57)

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
(10)

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
(2)
70 Ratings
  • 5 star values: 50
  • 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
(10)
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
(10)
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
(9)
Advertisement
Rating: 5 stars
05/09/2019
Loved this great meal for the family. Definitely will be making again!! Read More
(3)
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
(3)
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
(2)
Advertisement
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: 5 stars
06/01/2019
Made it for out of town relatives-was a big hit. Didn t have green onions so used chives from the garden. Also added roasted poblano peppers and used home made enchilada sauce. Read More
(1)
Rating: 5 stars
06/20/2019
Loved this! Used more chicken sour cream ranch dressing and cheese than listed in the recipe. Also dipped tortillas in enchilada sauce to soften them prior to filling. 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)