Bacon-Ranch Chicken Enchiladas

Recipesfull introduces to you: Enchilada Recipes. (Bacon-Ranch Chicken Enchiladas). Not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Bacon-Ranch Chicken Enchiladas

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

Enchilada Casserole III

Main Dish

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-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.

Nutritional Information

Bacon-Ranch Chicken Enchiladas

Servings Per Recipe:6

Calories: 465

% Daily Value *

Protein: 20.9g 42%

Carbohydrates: 38.8g 13%

Dietary Fiber: 5.8g 23%

Sugars: 2.3g

Fat: 26g 40%

Saturated Fat: 11.4g 57%

Cholesterol: 58.8mg 20%

Vitamin A Iu: 623.5IU 13%

Niacin Equivalents: 5.9mg 46%

Vitamin B6: 0.4mg 24%

Vitamin C: 12.1mg 20%

Folate: 34.2mcg 9%

Calcium: 109.4mg 11%

Iron: 2.3mg 13%

Magnesium: 71.5mg 26%

Potassium: 477.3mg 13%

Sodium: 821.6mg 33%

Thiamin: 0.2mg 17%

Calories From Fat: 234.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.