Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Bacon-Ranch Chicken Enchiladas

    6 servings

    servings

    20 minutes

    active time

    40 minutes

    total time
    Start Cooking

    Ingredients

    cooking spray

    2 tablespoons olive oil

    ¼ cup chopped yellow onion

    ½ leftover rotisserie chicken, chopped

    ¼ cup crumbled cooked bacon

    2 tablespoons roasted garlic

    ½ teaspoon salt

    ½ teaspoon ground black pepper

    ½ teaspoon garlic powder

    1 bunch green onions, chopped

    2 tablespoons ranch dressing

    2 tablespoons sour cream

    15 (6 inch) corn tortillas, or more to taste

    2 cups shredded Cheddar-Monterey Jack cheese blend

    1 cup mild enchilada sauce

    Directions

    Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.

    Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.

    Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

    Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

    Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

    Bake in the preheated oven until bubbly on top, about 15 minutes.

    Nutrition

    Serving Size

    -

    Calories

    465 kcal

    Total Fat

    26 g

    Saturated Fat

    11 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    59 mg

    Sodium

    822 mg

    Total Carbohydrate

    39 g

    Dietary Fiber

    6 g

    Total Sugars

    2 g

    Protein

    21 g

    6 servings

    servings

    20 minutes

    active time

    40 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    cooking spray

    2 tablespoons olive oil

    ¼ cup chopped yellow onion

    ½ leftover rotisserie chicken, chopped

    ¼ cup crumbled cooked bacon

    2 tablespoons roasted garlic

    ½ teaspoon salt

    ½ teaspoon ground black pepper

    ½ teaspoon garlic powder

    1 bunch green onions, chopped

    2 tablespoons ranch dressing

    2 tablespoons sour cream

    15 (6 inch) corn tortillas, or more to taste

    2 cups shredded Cheddar-Monterey Jack cheese blend

    1 cup mild enchilada sauce

    Directions

    1

    Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.

    2

    Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.

    3

    Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

    4

    Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

    5

    Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

    6

    Bake in the preheated oven until bubbly on top, about 15 minutes.