These bacon-ranch chicken enchiladas are not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Ingredients
- cooking spray
- 2 tablespoons olive oil
- ¼ cup chopped yellow onion
- ½ leftover rotisserie chicken, chopped
- ¼ cup crumbled cooked bacon
- 2 tablespoons roasted garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 bunch green onions, chopped
- 2 tablespoons ranch dressing
- 2 tablespoons sour cream
- 15 (6 inch) corn tortillas, or more to taste
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 1 cup mild enchilada sauce
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9×12-inch brownie pan with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven until bubbly on top, about 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 465 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat11g | 57% |
Cholesterol59mg | 20% |
Sodium822mg | 36% |
Total Carbohydrate39g | 14% |
Dietary Fiber6g | 21% |
Total Sugars2g | |
Protein21g | |
Vitamin C12mg | 61% |
Calcium109mg | 8% |
Iron2mg | 13% |
Potassium477mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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