Description

Craving a cheesy, savory dish with a creamy ranch twist? What if you could whip up Bacon-Ranch Chicken Enchiladas in just 35 minutes, using leftover rotisserie chicken and crispy bacon for a flavor-packed meal? This beginner-friendly recipe, inspired by your love for bold, comforting dishes like Cajun Seafood Pasta and Garlic-Brown Sugar Chicken Thighs, delivers a quick, Mexican-inspired dinner perfect for weeknights, family gatherings, or game-day feasts.

Ingredients

For the Filling

Olive Oil (2 tbsp): Sautés onions for a flavorful base.
Chopped Yellow Onion (¼ cup): Adds sweet, savory depth.
Leftover Rotisserie Chicken (½, chopped): Provides tender, ready-to-use protein (about 2 cups shredded).
Crumbled Cooked Bacon (¼ cup): Infuses smoky, crispy flavor.
Roasted Garlic (2 tbsp): Delivers rich, mellow garlic notes.
Salt (½ tsp): Enhances overall flavor.
Ground Black Pepper (½ tsp): Adds a mild, spicy kick.
Garlic Powder (½ tsp): Boosts savory, garlicky flavor.
Green Onions (1 bunch, chopped): Contributes fresh, mild oniony bite.
Ranch Dressing (2 tbsp): Brings creamy, tangy flavor to the filling.
Sour Cream (2 tbsp): Adds richness and balances ranch tanginess.

For the Enchiladas

Corn Tortillas (15, 6-inch, or more to taste): Forms the soft, authentic wrap for the filling.
Shredded Cheddar-Monterey Jack Cheese Blend (2 cups): Melts into a gooey, cheesy topping and filling.
Mild Enchilada Sauce (1 cup): Provides a tangy, slightly spicy coating.

Substitutions and Variations

Rotisserie Chicken: Swap with cooked chicken breast, thigh meat, or shredded turkey; use jackfruit or tofu for vegetarian (sauté tofu 3–4 minutes).
Bacon: Replace with turkey bacon, pancetta, or smoked mushrooms for vegetarian; omit for less smokiness.
Roasted Garlic: Use 1 tsp garlic powder or 2 cloves minced fresh garlic (sauté with onions) if unavailable.
Ranch Dressing: Substitute with Caesar dressing or a mix of 1 tbsp mayo and 1 tsp ranch seasoning.
Sour Cream: Swap with Greek yogurt or vegan sour cream for dairy-free.
Corn Tortillas: Use flour tortillas for a softer texture or gluten-free corn tortillas for dietary needs.
Cheese: Replace with mozzarella, pepper jack, or vegan cheese for dietary preferences.
Enchilada Sauce: Use red or green enchilada sauce, or homemade (blend tomatoes, chiles, and spices); adjust spice level (hot or medium).
Vegetarian/Vegan: Use jackfruit or tofu, vegan bacon, vegan ranch, sour cream, and cheese; ensure enchilada sauce is vegan-friendly.
Gluten-Free: Use gluten-free corn tortillas; ensure ranch dressing and enchilada sauce are gluten-free certified.
Spicy: Add ½ tsp cayenne or diced jalapeños to the filling, inspired by your Cajun Grilled Chicken.

Optional Additions

Veggies: Mix in ½ cup diced bell peppers or corn with the filling, echoing your Sausage and Veggies Skillet.
Herbs: Add 1 tbsp chopped cilantro or parsley to the filling, inspired by your Mediterranean Chicken Pasta Salad.
Cheese: Sprinkle ¼ cup crumbled queso fresco on top after baking for extra tang, inspired by your Cajun Seafood Pasta.

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Instructions

Making Bacon-Ranch Chicken Enchiladas is quick and simple with a sauté, fill, roll, and bake process. Follow these instructions for perfect results every time:

Preheat and Prep:
- Preheat oven to 450°F (230°C).
- Spray a 9×12-inch brownie pan (or similar baking dish) with cooking spray to prevent sticking.
- Tip: Ensure pan is large enough to fit 15 enchiladas snugly; use two smaller pans if needed.
Cook the Filling:
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add ¼ cup chopped yellow onion and cook, stirring, 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 and cook for 1 minute to soften slightly.
- Tip: Chop chicken into small, bite-sized pieces; ensure bacon is crispy for texture.
Add Ranch Mixture:
- In a small bowl, mix 2 tbsp ranch dressing and 2 tbsp sour cream until smooth.
- Remove skillet from heat and stir in just enough ranch mixture to lightly coat the chicken mixture (about 2–3 tbsp total).
- Tip: Add ranch mixture gradually to avoid making the filling too wet; reserve any extra for dipping if desired.
Assemble the Enchiladas:
- Warm 15 (6-inch) corn tortillas briefly (10–15 seconds in the microwave or 1 minute in a skillet) to make them pliable and prevent cracking.
- Hold 1 tortilla and spoon 2 tbsp chicken mixture across the middle.
- Sprinkle 1 tbsp shredded Cheddar-Monterey Jack cheese blend over the filling.
- Roll 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 (use more tortillas if needed to use all filling).
- Tip: Work quickly to keep tortillas warm; if they crack, overlap slightly or use an extra tortilla.
Top and Bake:
- Pour 1 cup mild enchilada sauce over the filled tortillas, spreading to cover without drowning them.
- Sprinkle remaining Cheddar-Monterey Jack cheese blend (about 1½ cups) generously on top.
- Bake in the preheated oven for 15 minutes, or until cheese is bubbly and slightly golden.
- Tip: Check at 12 minutes; if cheese browns too quickly, cover loosely with foil; ensure sauce doesn’t pool excessively.
Serve:
- Remove from oven and let rest for 3–5 minutes to set.
- Serve hot, garnished with extra green onions or cilantro (optional), with sides like Mexican rice, refried beans (inspired by your Street Corn Chicken Rice Bowl), or a simple salad, and a drink like a margarita or iced tea.
- Offer extra ranch mixture or enchilada sauce for dipping if desired.
- Tip: Use a spatula to lift enchiladas carefully; serve 2–3 per person for a hearty portion.