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Bacon-Ranch Chicken Enchiladas

Bacon-Ranch Chicken Enchiladas
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Bacon-Ranch Chicken Enchiladas combine smoky, crispy bacon and tangy ranch-infused shredded chicken wrapped in soft tortillas, smothered in a rich enchilada sauce and melted cheese. This comforting dish delivers a creamy texture and bold southwestern flavors, perfect for family meals or special occasions with options for customization.

Ingredients

Scale

Chicken & Filling

  • 3 cups cooked, shredded chicken
  • 1 cup ranch dressing
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Sauce & Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce (mildly spiced)
  • Optional: ½ tsp chili powder or cumin

Assembly

  • 8 soft flour tortillas (or corn tortillas for gluten-free)

Optional Garnishes

  • Chopped cilantro
  • Sliced green onions
  • Diced avocado
  • Sour cream

Instructions

  1. Cook and Prepare the Chicken: Start by cooking your chicken until tender by boiling, baking, or using leftover rotisserie chicken. Once cooled, shred the chicken using forks or hands to create a rustic texture. Toss the shredded chicken with ranch dressing and crumbled bacon until well combined.
  2. Prepare the Sauce and Aromatics: In a skillet over medium heat, sauté finely chopped onions and minced garlic until softened and fragrant. Stir in enchilada sauce and optional spices like chili powder or cumin. Let the sauce simmer briefly to meld the flavors. Remove from heat.
  3. Assemble the Enchiladas: Warm the tortillas slightly by wrapping them in a damp towel and microwaving for 30 seconds to prevent cracking. Spoon a generous portion of the chicken-bacon-ranch filling down the center of each tortilla. Sprinkle with shredded cheese, then tightly roll the tortillas and place seam-side down in a greased baking dish.
  4. Top and Bake: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle additional shredded cheese on top to create a golden, bubbly finish. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is melted and slightly browned.
  5. Garnish and Serve: After baking, let the enchiladas rest for a few minutes to firm up and blend flavors. Garnish with fresh herbs like cilantro or sliced green onions. Serve hot with your favorite sides and toppings such as sour cream or avocado.

Notes

  • Warm tortillas wrapped in a damp towel before rolling to prevent cracking.
  • Cook bacon until crispy for a satisfying crunch without sogginess.
  • Use a generous amount of enchilada sauce to keep enchiladas moist and flavorful.
  • Combine cheddar and Monterey Jack cheese for a balanced melt and flavor.
  • Let enchiladas rest a few minutes after baking for best texture.

Nutrition

Keywords: Bacon Ranch Chicken Enchiladas, Chicken Enchiladas, Bacon Enchiladas, Ranch Chicken Recipe, Mexican Comfort Food, Family Dinner, Easy Enchiladas, Gluten-Free Mexican

Find it online: https://ninagourmet.com/bacon-ranch-chicken-enchiladas/