Rating: 4.6 stars
90 Ratings
  • 5 star values: 67
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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

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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; carbohydrates 38.8g; fat 26g; cholesterol 58.8mg; sodium 821.6mg. Full Nutrition
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Reviews (84)

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
(13)

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)
90 Ratings
  • 5 star values: 67
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
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
(13)
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
(13)
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
(7)
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Rating: 5 stars
05/09/2019
Loved this great meal for the family. Definitely will be making again!! Read More
(4)
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
(4)
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)
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Rating: 5 stars
06/03/2019
This was delicious. It was even better the second day! I made it exactly as the recipe was written. Read More
(3)
Rating: 5 stars
05/29/2019
The recipe is phenomenal how it is, and turned out wonderfully. Don't change a thing. Read More
(3)
Rating: 4 stars
09/28/2019
Yummy filling. Family likes flour and corn tortilla. Not hard to make but I found that the corn tortillas don't hold together. I'll make and use the filling for casual enchilada lunch but the whole casserole is better when someone else makes it for me :) Read More
(2)