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

Scale

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)

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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