If you’re craving a dish that combines the irresistible smokiness of bacon with the creamy, tangy flavor of ranch, look no further than these Bacon-Ranch Chicken Enchiladas. This recipe perfectly balances hearty shredded chicken, melted cheese, and a rich ranch sauce wrapped snugly in soft tortillas, then baked to bubbly perfection. Whether for a family dinner or a casual get-together, these enchiladas promise a satisfying, crowd-pleasing meal everyone will rave about.
Why You’ll Love This Recipe
- Flavor Explosion: The smoky bacon combined with zesty ranch seasoning creates bold, memorable flavors in every bite.
- Easy to Make: This recipe uses straightforward ingredients and simple steps, perfect for both beginners and seasoned cooks.
- Family-Friendly: It’s a comforting, satisfying dish that appeals to kids and adults alike.
- Customizable: You can easily adjust spice levels or swap ingredients to fit your personal taste or dietary needs.
- Meal Prep Magic: Leftovers store great, and it freezes well for quick future meals.
Ingredients You’ll Need
These ingredients are simple but essential to achieving the perfect blend of smoky, creamy, and cheesy goodness in your Bacon-Ranch Chicken Enchiladas. Each adds a key element to texture, color, and flavor.
- Chicken: Cooked and shredded chicken forms the hearty base of this dish.
- Bacon: Crispy, smoky bacon adds fantastic depth and crunch.
- Ranch seasoning: This brings the creamy, tangy flavor that defines the dish.
- Cheese: A mix of cheddar and Monterey Jack gives gooey, melty richness.
- Flour tortillas: Soft, pliable wraps that hold all the fillings perfectly.
- Enchilada sauce: A smooth, slightly spicy sauce to bathe the enchiladas and enhance flavor.
- Onion and garlic: Aromatics that boost the savory depth.
- Fresh cilantro (optional): Adds a bright, fresh note when sprinkled on top.
Variations for Bacon-Ranch Chicken Enchiladas
Feel free to get creative with Bacon-Ranch Chicken Enchiladas! This recipe is wonderfully adaptable, making it easy to customize based on what you have on hand or your dietary preferences.
- Spicy kick: Add diced jalapeños or a few dashes of hot sauce for more heat.
- Vegetarian swap: Replace chicken and bacon with sautéed mushrooms and black beans for a hearty meatless version.
- Cheese swap: Use pepper jack for a spicy twist or mozzarella for a milder melt.
- Low-carb option: Swap tortillas for large romaine leaves or low-carb wraps.
- Green enchilada sauce: Use salsa verde instead of red sauce for a tangy variation.
How to Make Bacon-Ranch Chicken Enchiladas
Step 1: Cook and Shred the Chicken
Start by poaching chicken breasts in seasoned water or broth until cooked through, then shred the meat with two forks into bite-sized pieces. This ensures tender, juicy chicken that integrates perfectly with the other flavors.
Step 2: Prepare the Bacon and Aromatics
In a skillet, cook bacon until crispy. Remove and drain on paper towels, then crumble. In the same skillet, sauté finely chopped onion and garlic until fragrant and translucent, which adds a delicious savory base.
Step 3: Mix the Filling
In a large bowl, combine shredded chicken, crumbled bacon, sautéed onions and garlic, ranch seasoning, and a generous portion of shredded cheese. This mix will be the creamy, flavorful filling that makes these enchiladas irresistible.
Step 4: Assemble the Enchiladas
Spoon the filling evenly onto each tortilla, roll them up snugly, and place seam side down in a baking dish. This step keeps the filling inside and prepares them for the delicious bake ahead.
Step 5: Add Sauce and Cheese
Pour enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top. The sauce keeps everything moist while baking, and the cheese melts to golden, bubbly perfection.
Step 6: Bake Until Bubbly
Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until the cheese is melted and bubbly and the edges are slightly crisped.
Pro Tips for Making Bacon-Ranch Chicken Enchiladas
- Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken for the filling.
- Warm tortillas: Heat tortillas in a microwave or dry skillet to make rolling easier and prevent cracking.
- Don’t over-stuff: Avoid overfilling tortillas so they roll neatly and bake evenly.
- Rest before serving: Let the enchiladas sit for 5 minutes after baking to set the filling and make slicing cleaner.
- Use a sharp knife: When serving, a sharp knife or spatula helps keep enchiladas intact and looking neat.
How to Serve Bacon-Ranch Chicken Enchiladas
Garnishes
Top your enchiladas with fresh chopped cilantro, sliced green onions, and a dollop of sour cream or guacamole for bursts of freshness and creaminess that balance the hearty main flavors.
Side Dishes
Serve with classic Mexican sides like Spanish rice, refried beans, or a crisp garden salad for a complete, satisfying meal.
Creative Ways to Present
Stack small individual enchiladas on a platter for a festive party display or place them in shallow ramekins for an elegant single-portion presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover Bacon-Ranch Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. This helps retain flavor and texture.
Freezing
For longer storage, freeze leftover or pre-assembled unbaked enchiladas in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before baking.
Reheating
Reheat enchiladas covered with foil in a 350°F (175°C) oven until warmed through, about 15-20 minutes, to maintain moistness and prevent drying out.
FAQs
Can I use leftover chicken for Bacon-Ranch Chicken Enchiladas?
Absolutely! Leftover chicken works perfectly and makes the recipe even easier and faster.
Is ranch seasoning necessary or can I make my own?
You can substitute ranch seasoning with a simple blend of dried herbs like dill, parsley, garlic powder, and onion powder if you prefer homemade seasoning.
Can I make this recipe dairy-free?
Yes, by using dairy-free cheese alternatives and a ranch seasoning blend without dairy ingredients, this dish can be adapted to be dairy-free.
What kind of bacon works best?
Thick-cut bacon is ideal as it crisps up nicely and adds a smoky, hearty flavor without becoming too greasy.
How spicy are these enchiladas?
The classic recipe is mild, but you can easily adjust the spice by adding jalapeños, hot sauce, or choosing a spicier enchilada sauce.
Final Thoughts
If you’re after a comforting, flavor-packed dinner that combines familiar favorites like smoky bacon and creamy ranch in an easy, satisfying way, this Bacon-Ranch Chicken Enchiladas recipe is your new go-to. Give it a try and watch it become a beloved staple at your table!
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Bacon-Ranch Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Contains Gluten
Description
Bacon-Ranch Chicken Enchiladas combine smoky bacon, tender shredded chicken, creamy ranch seasoning, and a blend of cheddar and Monterey Jack cheeses wrapped in soft flour tortillas, all baked to bubbly, golden perfection. This comforting and flavorful dish is perfect for family dinners or casual gatherings, offering customizable options to suit any palate or dietary need.
Ingredients
Protein
- 2 cups cooked and shredded chicken breasts
- 6 slices thick-cut bacon, cooked crispy and crumbled
Vegetables and Aromatics
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- Fresh cilantro, chopped (optional, for garnish)
Dairy and Seasonings
- 1 tablespoon ranch seasoning mix
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Others
- 8 medium flour tortillas
- 2 cups enchilada sauce (red or green salsa verde for variation)
Instructions
- Cook and Shred the Chicken: Poach chicken breasts in seasoned water or broth until fully cooked, about 15-20 minutes. Remove from liquid and shred using two forks into bite-sized pieces, ensuring tender and juicy texture.
- Prepare the Bacon and Aromatics: Cook bacon slices in a skillet over medium heat until crispy. Remove bacon and drain on paper towels, then crumble. In the same skillet with bacon fat, sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Mix the Filling: In a large bowl, combine shredded chicken, crumbled bacon, sautéed onions and garlic, ranch seasoning, and 1 cup of the shredded cheddar and Monterey Jack cheese mix. Stir well to evenly incorporate all ingredients.
- Assemble the Enchiladas: Spoon an even amount of the filling onto each flour tortilla. Roll the tortillas tightly and place them seam side down in a greased baking dish, arranging them close together.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring all are fully coated. Sprinkle the remaining 2 cups of shredded cheese on top to cover the enchiladas completely.
- Bake Until Bubbly: Preheat oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is melted, bubbly, and golden brown, and the edges are slightly crisp.
Notes
- Use rotisserie chicken to save time.
- Warm tortillas before filling to prevent cracking.
- Avoid overfilling tortillas for easier rolling and even baking.
- Let enchiladas rest 5 minutes after baking to set the filling.
- Use a sharp knife or spatula when serving to keep enchiladas intact.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg