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!