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6/29/2019 Bacon-Ranch Chicken Enchiladas - Printer Friendly - Allrecipes.

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Bacon-Ranch Chicken Enchiladas

Prep Cook Ready In


20 m 20 m 40 m

Recipe By: krimille


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

Ingredients
cooking spray 1/2 teaspoon garlic powder
2 tablespoons olive oil 1 bunch green onions, chopped
1/4 cup chopped yellow onion 2 tablespoons ranch dressing
1/2 le over rotisserie chicken, chopped 2 tablespoons sour cream
1/4 cup crumbled cooked bacon 15 (6 inch) corn tortillas, or more to taste
2 tablespoons roasted garlic 2 cups shredded Cheddar-Monterey Jack cheese blend
1/2 teaspoon salt 1 cup mild enchilada sauce
1/2 teaspoon ground black pepper

Directions
1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2 Heat olive oil in a large skillet over medium heat. Add onion and cook until so , about 5 minutes. Stir in chicken,
bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
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.
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.
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.
6 Bake in the preheated oven until bubbly on top, about 15 minutes.

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Printed From Allrecipes.com 6/29/2019

https://www.allrecipes.com/recipe/272457/bacon-ranch-chicken-enchiladas/print/?recipeType=Recipe&servings=6&isMetric=false 1/1