Easy Chicken Bacon Ranch Enchiladas
Make delicious and easy Chicken Bacon Ranch Enchiladas! This comforting casserole features rotisserie chicken, bacon, and a creamy ranch filling in corn tortillas, topped with enchilada sauce and cheese
Ingredients
(Original recipe yields 6 servings)
Chicken Bacon Ranch Filling:
- ▢ 2 tablespoons olive oil
- ▢ ¼ cup chopped yellow onion
- ▢ ½ leftover rotisserie chicken, chopped (about 2-3 cups)
- ▢ ¼ cup crumbled cooked bacon
- ▢ 2 tablespoons roasted garlic, minced or mashed
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon ground black pepper
- ▢ ½ teaspoon garlic powder
- ▢ 1 bunch green onions, chopped (white and green parts)
- ▢ 2 tablespoons ranch dressing
- ▢ 2 tablespoons sour cream
Assembly:
- ▢ 15 (6 inch) corn tortillas (or more to taste, to fill pan)
- ▢ 2 cups shredded Cheddar-Monterey Jack cheese blend, divided
- ▢ 1 cup mild enchilada sauce (canned)
Garnish (Optional):
- ▢ Fresh cilantro or extra chopped green onions
Instructions
1. Prepare Oven and Baking Dish:
- Preheat your oven to 450°F (230°C). (Note: This is a high temperature; ensure your dish is suitable and watch carefully for browning).
- Spray a 9×12-inch brownie pan (or a standard 9×13-inch baking dish) well with cooking spray.
2. Sauté Aromatics and Prepare Chicken Filling Base:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped yellow onion and cook until softened and translucent, about 5 minutes.
- Stir in the chopped cooked rotisserie chicken, crumbled cooked bacon, and the roasted garlic (mashed or minced).
- Season the mixture with ½ teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder. Stir well to combine.
- Stir in the chopped green onions. Cook for another minute or two until slightly wilted.
3. Make Ranch Binder and Combine Filling:
- In a small bowl, mix together the 2 tablespoons of ranch dressing and 2 tablespoons of sour cream until smooth.
- Remove the skillet containing the chicken mixture from the heat.
- Pour the ranch-sour cream mixture into the skillet with the chicken. Stir just enough until the chicken and bacon mixture is lightly and evenly coated.
4. Assemble the Enchiladas:
- Warm Tortillas (Recommended): Briefly warm the corn tortillas to make them more pliable and easier to roll without cracking. You can do this by quickly passing them over a gas flame, heating in a dry skillet for a few seconds per side, or wrapping a stack in damp paper towels and microwaving for 20-30 seconds.
- Lay one warmed tortilla flat. Spoon about 2 heaping tablespoons of the chicken mixture in a line down the center of the tortilla.
- Sprinkle about 1 tablespoon of the shredded Cheddar-Monterey Jack cheese blend over the chicken filling.
- Roll the tortilla up snugly around the filling.
- Place the filled tortilla, seam-side down, against one of the short ends of the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging them tightly side-by-side in the baking dish until the pan is jammed full of enchiladas.
5. Top with Sauce and Cheese:
- Pour the 1 cup of mild enchilada sauce evenly over the top of the rolled tortillas in the baking dish. Try to cover them mostly, but they don’t need to be “drowning.”
- Sprinkle the remaining shredded Cheddar-Monterey Jack cheese blend generously and evenly over the top of everything.
6. Bake:
- Place the baking dish in the preheated 450°F (230°C) oven.
- Bake uncovered for approximately 15 minutes, or until the cheese topping is melted, bubbly, and lightly golden brown, and the sauce is hot.
7. Rest and Serve:
- Let the Chicken Bacon Ranch Enchiladas cool for a few minutes (5-10 minutes) before serving. This allows the filling to set slightly and makes serving easier.
- Garnish with fresh chopped cilantro or extra green onions, if desired. Serve hot and enjoy!