A Deliciously Creamy Twist on Classic Enchiladas
Indulge in these flavorful Bacon Ranch Chicken Enchiladas, where creamy ranch dressing meets tender chicken and crispy bacon, all wrapped in soft tortillas and baked to perfection. This dish is a fantastic fusion of flavors that will have everyone coming back for seconds. Whether you’re cooking for family or hosting friends, these enchiladas are sure to impress!
These Bacon Ranch Chicken Enchiladas are perfect for casual family dinners, game-day gatherings, or festive parties. They make a delightful dish for potlucks, bringing a fun twist to traditional Mexican cuisine that everyone will love.
How to Make From Scratch Bacon Ranch Chicken Enchiladas
- Prepare the Filling: In a mixing bowl, combine shredded chicken, cooked bacon pieces, ranch dressing, cream cheese, and shredded cheese. Mix until well combined.
- Assemble the Enchiladas: Take a tortilla, spoon the chicken filling onto it, roll it up, and place it seam-side down in a greased baking dish. Repeat for all tortillas.
- Add Sauce: Pour enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle additional cheese on top.
- Bake: Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve: Garnish with chopped green onions or cilantro, and serve hot.
When to Flip Bacon Ranch Chicken Enchiladas
While there’s no flipping involved in baking enchiladas, you can check the cheese at the 20-minute mark. If it’s browning too quickly, you may want to cover the dish with aluminum foil for the remaining baking time.
How to Reheat Bacon Ranch Chicken Enchiladas
To reheat leftovers, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes, or until heated through. Alternatively, you can microwave them in individual portions for about 1-2 minutes, ensuring they’re heated evenly.
Can You Save Batter Bacon Ranch Chicken Enchiladas?
This recipe does not use batter; however, you can save any leftover filling in an airtight container in the refrigerator for up to 3 days. You can also use the filling for other dishes, like wraps or salads.
Can You Freeze Bacon Ranch Chicken Enchiladas?
Absolutely! These enchiladas can be frozen before baking. Assemble them in a baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cooked bacon, chopped
- 1 cup ranch dressing
- 8 oz cream cheese, softened
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
- 2 cups enchilada sauce
- Chopped green onions or cilantro for garnish
Directions
- In a bowl, mix shredded chicken, bacon, ranch dressing, cream cheese, and 1 cup of shredded cheese.
- Fill each tortilla with the mixture, roll it up, and place it in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake at 350°F (175°C) for 25-30 minutes until bubbly.
- Garnish with green onions or cilantro before serving.
Editor’s Note:
These Bacon-Ranch Chicken Enchiladas are not only easy to make but also incredibly versatile. Feel free to add your favorite vegetables to the filling or experiment with different types of cheese for a unique twist!
Nutrition Facts
- Serving Size: 1 enchilada
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbohydrates: 20g
