Introduction
Craving a cheesy, savory dish with a twist on classic Mexican flavors? Bacon-Ranch Chicken Enchiladas combine tender rotisserie chicken, crispy bacon, and creamy ranch with a mild enchilada sauce for a mouthwatering meal. These enchiladas are packed with bold flavors, topped with a melty Cheddar-Monterey Jack cheese blend, and baked to bubbly perfection. Perfect for weeknight dinners, game-day gatherings, or using up leftover chicken, this beginner-friendly recipe is ready in about 40 minutes. Curious about how to create these crowd-pleasing enchiladas? Let’s dive into this delicious recipe that’s sure to become a family favorite!
Overview: Why Bacon-Ranch Chicken Enchiladas Are Special
Bacon-Ranch Chicken Enchiladas stand out for their unique fusion of smoky bacon, tangy ranch, and classic enchilada elements, offering a fresh take on traditional Mexican cuisine. The rotisserie chicken and pre-cooked bacon make prep a breeze, while the creamy ranch-sour cream mix adds a rich, flavorful twist. This recipe serves 6, comes together in about 40 minutes, and uses a single baking dish for easy cleanup. Its cheesy, bubbly top, versatile ingredients, and bold flavors make it ideal for casual dinners, potlucks, or meal prep.
- Time Requirement:
- Prep: 20 minutes
- Cooking: 15–20 minutes
- Total: About 35–40 minutes
- Difficulty Level: Easy. Involves basic sautéing, mixing, rolling, and baking, perfect for beginners.
- Why It’s Special: This recipe serves 6, offers a bacon-ranch twist on enchiladas, and is a quick, family-friendly meal. It’s budget-friendly, great for any season, and ideal for using leftovers.
Essential Ingredients
This enchilada dish comes together with ingredients that create a cheesy, savory meal. Here’s what you need and why each matters:
- Cooking Spray: Prevents enchiladas from sticking to the baking pan.
- Olive Oil (2 tbsp): Used to sauté onions, adding flavor to the filling.
- Chopped Yellow Onion (¼ cup): Provides a sweet, savory base for the filling.
- Leftover Rotisserie Chicken (½, chopped, about 2 cups): Adds tender, pre-cooked protein for convenience.
- Crumbled Cooked Bacon (¼ cup): Contributes smoky, crispy flavor.
- Roasted Garlic (2 tbsp): Infuses rich, mellow garlic flavor.
- Salt (½ tsp): Enhances overall taste.
- Ground Black Pepper (½ tsp): Adds mild spice.
- Garlic Powder (½ tsp): Boosts savory garlic notes.
- Green Onions (1 bunch, chopped, about 1 cup): Add fresh, mild onion flavor and color.
- Ranch Dressing (2 tbsp): Brings creamy, tangy flavor to the filling.
- Sour Cream (2 tbsp): Adds richness and smooth texture to the ranch mixture.
- Corn Tortillas (15 (6-inch), or more to taste): Provide a traditional, sturdy base for rolling.
- Shredded Cheddar-Monterey Jack Cheese Blend (2 cups): Melts into a gooey, flavorful topping.
- Mild Enchilada Sauce (1 cup): Adds a tangy, mildly spiced coating.
Substitutions and Variations
- Chicken: Swap for shredded turkey, pork, or canned black beans for vegetarian; adjust to 2 cups.
- Bacon: Use turkey bacon, pancetta, or omit for vegetarian; add ½ tsp smoked paprika for smokiness.
- Ranch Dressing: Replace with Greek yogurt mixed with ½ tsp ranch seasoning for a lighter option.
- Tortillas: Use flour tortillas for a softer texture or gluten-free corn tortillas; warm before rolling to prevent cracking.
- Cheese: Substitute with all cheddar, mozzarella, or a Mexican cheese blend.
- Gluten-Free: Use gluten-free corn tortillas and ensure enchilada sauce and ranch are gluten-free.
- Add-Ins: Include ½ cup diced bell peppers, jalapeños, or corn in the filling for extra flavor.
Step-by-Step Instructions
Follow these steps to create Bacon-Ranch Chicken Enchiladas that are cheesy, flavorful, and perfectly baked:
- Preheat the Oven and Prep the Pan:
- Preheat the oven to 450°F (230°C).
- Spray a 9×12-inch brownie pan (or similar baking dish) with cooking spray to prevent sticking.
- Beginner Tip: Ensure the pan is deep enough to hold tightly packed enchiladas; a 9×13-inch pan works if slightly larger.
- Prepare the Chicken Filling:
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add ¼ cup chopped yellow onion and cook until soft and translucent, about 5 minutes.
- Stir in ½ chopped rotisserie chicken (about 2 cups), ¼ cup crumbled cooked bacon, and 2 tbsp roasted garlic.
- Season with ½ tsp salt, ½ tsp ground black pepper, and ½ tsp garlic powder.
- Stir in 1 bunch chopped green onions (about 1 cup) and remove from heat.
- In a small bowl, mix 2 tbsp ranch dressing and 2 tbsp sour cream. Add just enough of this mixture to the chicken to lightly coat (about 2–3 tbsp).
- Beginner Tip: Chop chicken and bacon finely for easier rolling; reserve extra ranch mixture for dipping if desired.
- Assemble the Enchiladas:
- Warm 15 (6-inch) corn tortillas in the microwave (wrapped in a damp paper towel) for 20–30 seconds to make them pliable.
- Hold 1 tortilla and spoon 2 tbsp chicken mixture across the center. Sprinkle with 1 tbsp shredded Cheddar-Monterey Jack cheese blend.
- Roll the tortilla tightly and place seam-side down against the short end of the prepared pan to prevent unrolling.
- Repeat with remaining tortillas and filling, packing enchiladas tightly in the pan.
- Beginner Tip: Work quickly to keep tortillas warm; if they crack, warm longer or use an extra tortilla to patch.
- Top and Bake:
- Pour 1 cup mild enchilada sauce over the enchiladas, spreading to cover without soaking them.
- Sprinkle the remaining Cheddar-Monterey Jack cheese (about 1–1 ½ cups) generously on top.
- Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and slightly golden.
- Beginner Tip: Check at 12 minutes; if cheese isn’t bubbly, bake 2–3 minutes more, but avoid overbaking to keep tortillas soft.
- Serve:
- Remove from oven and let cool for 2–3 minutes before serving.
- Serve hot, optionally garnished with extra green onions or a dollop of sour cream, with sides like Mexican rice or a salad.
- Beginner Tip: Use a spatula to lift enchiladas carefully to keep them intact; serve with extra enchilada sauce if desired.
Cooking Tips
- Tortilla Prep: Warm tortillas to prevent cracking; if using fresh corn tortillas, they may need less warming.
- Filling Balance: Use just enough ranch mixture to coat the chicken lightly to avoid soggy tortillas; save extra for serving.
- Cheese Distribution: Reserve enough cheese for a generous top layer to ensure a bubbly, golden finish.
- Sauce Application: Pour sauce sparingly to coat without drowning; too much sauce can make enchiladas mushy.
- Doneness: Ensure chicken is warmed through in the skillet; the high oven temperature melts cheese quickly, so monitor closely.
Assembly: Building the Perfect Bacon-Ranch Chicken Enchiladas
This dish is all about creating cheesy, tightly rolled enchiladas with a bold bacon-ranch filling. Here’s how to make it shine:
- Filling Prep:
- Sauté onions until soft to blend flavors; mix chicken and bacon evenly for consistent filling.
- Add ranch mixture sparingly to keep the filling cohesive without overpowering.
- Rolling Technique:
- Spoon filling in a thin line across the tortilla’s center to ensure easy rolling; don’t overfill to prevent spills.
- Place enchiladas seam-side down and pack tightly to maintain shape during baking.
- Presentation Tips:
- Serve in the baking dish for a rustic look or transfer to a platter to showcase the cheesy, saucy top.
- Garnish with chopped green onions, cilantro, or a drizzle of ranch for a vibrant, appetizing finish.
- Pair with refried beans, Spanish rice, or a cucumber-avocado salad for a complete Mexican-inspired meal.
Serving Suggestions
- Main Dish: Serve as the centerpiece of a weeknight dinner or festive gathering.
- Meal Prep: Assemble and store unbaked for 1–2 days; bake fresh or store baked enchiladas for 3–4 days.
- Party or Potluck: Bake in a disposable pan for easy transport; cut into smaller portions for appetizers.
- Variations: Add ½ tsp chili powder to the filling for spice or top with sliced jalapeños for heat.
- Drinks: Pair with a margarita, Mexican beer, or sparkling water with lime.
Storage and Make-Ahead Tips
This dish is great for prep-ahead and stores well:
- Refrigerator: Store baked enchiladas in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions for 1–2 minutes, adding extra sauce if needed.
- Freezer: Freeze assembled (unbaked) enchiladas for up to 2 months; wrap tightly in plastic wrap and foil. Bake from frozen at 375°F (190°C) for 25–30 minutes, adding sauce and cheese before baking. Baked enchiladas can also be frozen; thaw before reheating.
- Make-Ahead: Prepare filling and assemble enchiladas up to 1 day in advance; cover and refrigerate. Add sauce and cheese just before baking to prevent sogginess.
- Serving Tip: Reheat with a drizzle of enchilada sauce to keep moist; garnish with fresh toppings after reheating for vibrancy.
Recipe Variations
- Spicy Bacon-Ranch Enchiladas: Add 1 diced jalapeño to the filling or use spicy enchilada sauce.
- Vegetarian Enchiladas: Omit chicken and bacon; use 2 cups sautéed mushrooms or black beans, seasoned with smoked paprika.
- Creamy Green Enchiladas: Swap red enchilada sauce for green (tomatillo-based) sauce and add ¼ cup chopped cilantro.
- Low-Carb Enchiladas: Use low-carb tortillas or zucchini strips; reduce sauce to ¾ cup to avoid excess moisture.
- Gluten-Free Enchiladas: Use gluten-free corn tortillas and ensure ranch and enchilada sauce are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 400 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 30 g
- Sugar: 5 g
- Sodium: 800 mg
- Note: Values are approximate and depend on specific brands, cheese quantity, and ingredient amounts.
Conclusion
Bacon-Ranch Chicken Enchiladas are the ultimate comfort dish, offering cheesy, savory enchiladas with a bold bacon-ranch twist in every bubbly bite. With its quick preparation, versatile ingredients, and family-friendly appeal, it’s a must-try for weeknight dinners, gatherings, or using up leftovers. This recipe is so flavorful and easy, you’ll want to make it a regular in your rotation. So preheat that oven, roll those tortillas, and get ready to enjoy an enchilada dish that’s pure cheesy bliss!
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Bacon-Ranch Chicken Enchiladas
Description
Craving a cheesy, savory dish with a twist on classic Mexican flavors? Bacon-Ranch Chicken Enchiladas combine tender rotisserie chicken, crispy bacon, and creamy ranch with a mild enchilada sauce for a mouthwatering meal. These enchiladas are packed with bold flavors, topped with a melty Cheddar-Monterey Jack cheese blend, and baked to bubbly perfection. Perfect for weeknight dinners, game-day gatherings, or using up leftover chicken, this beginner-friendly recipe is ready in about 40 minutes.
Ingredients
This enchilada dish comes together with ingredients that create a cheesy, savory meal. Here’s what you need and why each matters:
-
Cooking Spray: Prevents enchiladas from sticking to the baking pan.
-
Olive Oil (2 tbsp): Used to sauté onions, adding flavor to the filling.
-
Chopped Yellow Onion (¼ cup): Provides a sweet, savory base for the filling.
-
Leftover Rotisserie Chicken (½, chopped, about 2 cups): Adds tender, pre-cooked protein for convenience.
-
Crumbled Cooked Bacon (¼ cup): Contributes smoky, crispy flavor.
-
Roasted Garlic (2 tbsp): Infuses rich, mellow garlic flavor.
-
Salt (½ tsp): Enhances overall taste.
-
Ground Black Pepper (½ tsp): Adds mild spice.
-
Garlic Powder (½ tsp): Boosts savory garlic notes.
-
Green Onions (1 bunch, chopped, about 1 cup): Add fresh, mild onion flavor and color.
-
Ranch Dressing (2 tbsp): Brings creamy, tangy flavor to the filling.
-
Sour Cream (2 tbsp): Adds richness and smooth texture to the ranch mixture.
-
Corn Tortillas (15 (6-inch), or more to taste): Provide a traditional, sturdy base for rolling.
-
Shredded Cheddar-Monterey Jack Cheese Blend (2 cups): Melts into a gooey, flavorful topping.
-
Mild Enchilada Sauce (1 cup): Adds a tangy, mildly spiced coating.
Substitutions and Variations
-
Chicken: Swap for shredded turkey, pork, or canned black beans for vegetarian; adjust to 2 cups.
-
Bacon: Use turkey bacon, pancetta, or omit for vegetarian; add ½ tsp smoked paprika for smokiness.
-
Ranch Dressing: Replace with Greek yogurt mixed with ½ tsp ranch seasoning for a lighter option.
-
Tortillas: Use flour tortillas for a softer texture or gluten-free corn tortillas; warm before rolling to prevent cracking.
-
Cheese: Substitute with all cheddar, mozzarella, or a Mexican cheese blend.
-
Gluten-Free: Use gluten-free corn tortillas and ensure enchilada sauce and ranch are gluten-free.
-
Add-Ins: Include ½ cup diced bell peppers, jalapeños, or corn in the filling for extra flavor.
Instructions
-
Preheat the Oven and Prep the Pan:
-
Preheat the oven to 450°F (230°C).
-
Spray a 9×12-inch brownie pan (or similar baking dish) with cooking spray to prevent sticking.
-
Beginner Tip: Ensure the pan is deep enough to hold tightly packed enchiladas; a 9×13-inch pan works if slightly larger.
-
-
Prepare the Chicken Filling:
-
Heat 2 tbsp olive oil in a large skillet over medium heat.
-
Add ¼ cup chopped yellow onion and cook until soft and translucent, about 5 minutes.
-
Stir in ½ chopped rotisserie chicken (about 2 cups), ¼ cup crumbled cooked bacon, and 2 tbsp roasted garlic.
-
Season with ½ tsp salt, ½ tsp ground black pepper, and ½ tsp garlic powder.
-
Stir in 1 bunch chopped green onions (about 1 cup) and remove from heat.
-
In a small bowl, mix 2 tbsp ranch dressing and 2 tbsp sour cream. Add just enough of this mixture to the chicken to lightly coat (about 2–3 tbsp).
-
Beginner Tip: Chop chicken and bacon finely for easier rolling; reserve extra ranch mixture for dipping if desired.
-
-
Assemble the Enchiladas:
-
Warm 15 (6-inch) corn tortillas in the microwave (wrapped in a damp paper towel) for 20–30 seconds to make them pliable.
-
Hold 1 tortilla and spoon 2 tbsp chicken mixture across the center. Sprinkle with 1 tbsp shredded Cheddar-Monterey Jack cheese blend.
-
Roll the tortilla tightly and place seam-side down against the short end of the prepared pan to prevent unrolling.
-
Repeat with remaining tortillas and filling, packing enchiladas tightly in the pan.
-
Beginner Tip: Work quickly to keep tortillas warm; if they crack, warm longer or use an extra tortilla to patch.
-
-
Top and Bake:
-
Pour 1 cup mild enchilada sauce over the enchiladas, spreading to cover without soaking them.
-
Sprinkle the remaining Cheddar-Monterey Jack cheese (about 1–1 ½ cups) generously on top.
-
Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and slightly golden.
-
Beginner Tip: Check at 12 minutes; if cheese isn’t bubbly, bake 2–3 minutes more, but avoid overbaking to keep tortillas soft.
-
-
Serve:
-
Remove from oven and let cool for 2–3 minutes before serving.
-
Serve hot, optionally garnished with extra green onions or a dollop of sour cream, with sides like Mexican rice or a salad.
-
Beginner Tip: Use a spatula to lift enchiladas carefully to keep them intact; serve with extra enchilada sauce if desired.
-
Cooking Tips
-
Tortilla Prep: Warm tortillas to prevent cracking; if using fresh corn tortillas, they may need less warming.
-
Filling Balance: Use just enough ranch mixture to coat the chicken lightly to avoid soggy tortillas; save extra for serving.
-
Cheese Distribution: Reserve enough cheese for a generous top layer to ensure a bubbly, golden finish.
-
Sauce Application: Pour sauce sparingly to coat without drowning; too much sauce can make enchiladas mushy.
-
Doneness: Ensure chicken is warmed through in the skillet; the high oven temperature melts cheese quickly, so monitor closely.
FAQs
Q: Can I use fresh chicken instead of rotisserie?
A: Yes! Cook 1 lb boneless chicken breast or thighs, shred, and use in place of rotisserie; season and cook to 165°F (74°C).
Q: Why do my tortillas crack when rolling?
A: Cracking occurs if tortillas are cold or dry. Warm them in the microwave with a damp paper towel for 20–30 seconds until pliable.
Q: Can I use flour tortillas?
A: Yes! Flour tortillas are softer and easier to roll but may get soggier; use 8–10 (8-inch) tortillas and reduce sauce slightly.
Q: How do I prevent soggy enchiladas?
A: Use just enough sauce to coat, warm tortillas to prevent tearing, and bake uncovered to avoid excess moisture.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze unbaked for 2 months; reheat with extra sauce. See storage tips above for details.
Q: Can I make this vegetarian?
A: Yes! Omit chicken and bacon; use 2 cups sautéed veggies or beans, and add ½ tsp smoked paprika for smoky flavor.