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.

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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.