Chicken Bacon Ranch Enchiladas

Give these delicious Chicken Bacon Ranch Enchiladas a try for dinner tonight, you will be glad you did!

6 slices bacon, chopped into 1/2 inch pieces

5 cups shredded cooked chicken

1 can (10 oz.) green chile enchilada sauce

2 cups shredded Mexican cheese blend

1 Tbsp. ranch dressing & seasoning mix

12 corn tortillas or 6-inch flour

Sauce:

2 Tbsp. vegetable oil

1/2 cup diced onion

1 can (4.5 oz.) chopped green chilies

2 Tbsp. all-purpose flour

2 Tbsp. ranch dressing & seasoning mix

2 cups chicken stock

1 cup sour cream

toppings: cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Heat oven to 375 degrees.

In a ten inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate, discard drippings.

In a large bowl, stir together half of the bacon, chicken, enchilada sauce, 1 cup cheese and 1 Tbsp. ranch dressing & seasoning mix.

In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chilies, cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute, add 2 Tbsp. ranch dressing mix.

Slowly beat in chicken stock with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream, simmer 1-2 minutes.

Spread some sauce in an ungreased 13 x 9 inch baking pan, just to coat bottom. Fill tortillas with chicken mixture, rolling up to make enchiladas.

Arrange enchiladas in baking pan in two rows of six, top with rest of sauce, remaining cheese and bacon.

Bake 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with toppings of choice.

Serves 6

 

 

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