Description
Creamy ranch-seasoned chicken and crispy bacon wrapped in tortillas, smothered with cheese sauce, and baked to bubbly perfection. A crowd-pleasing twist on classic enchiladas!
Ingredients
Scale
- Chopped green onions or cilantro for garnish
- 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
Instructions
- Make filling: Mix chicken, bacon, ranch seasoning, sour cream, mayo, cheddar, and green onions.
- Prepare sauce: Melt butter, whisk in flour. Gradually add milk, simmer until thickened. Stir in Monterey Jack until melted.
- Assemble: Spread 1/2 cup sauce in baking dish. Fill tortillas with chicken mixture, roll tightly. Place seam-side down.
- Bake: Pour remaining sauce over top. Bake at 375°F (190°C) for 20 mins until bubbly.
- Garnish: Top with lettuce, tomatoes, cilantro, and extra ranch dressing.
Notes
- Shortcut: Use rotisserie chicken and pre-cooked bacon.
- Spicier version: Add 1 diced jalapeño to filling.
- Make ahead: Assemble unbaked enchiladas; refrigerate up to 24 hours.
- For crispier tops, broil 2-3 minutes after baking.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 680
- Sugar: undefined
- Sodium: 1,240mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 3g
- Protein: 42g
- Cholesterol: undefined