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Chicken-Bacon-Ranch Enchiladas

By Cindy Rahe
Created January 10, 2017
Take a break from traditional enchiladas and enjoy this bacon-ranch infused twist tonight.
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When it comes to dinner at my house, enchiladas one of those muscle-memory meals I rely on during busy weeks. And these enchiladas in particular couldn’t be easier to make! Sure, the chile-laced sauce is made from scratch, but you can whip it up before your oven preheats, I promise. (If freezer cooking is your thing, consider dividing this recipe into two pans, making one dish to eat tonight, and the other to freeze for a busy weeknight in the future!) 

To start, mix some shredded rotisserie chicken, crispy bacon, a bit of ranch seasoning, cheese and some Old El Paso Roasted Tomato Mexican Cooking Sauce together. (You can find the exact list of ingredients and measurements below!)

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Roll up the filling in some 6-inch Old El Paso tortillas and place into baking pans, seam side down. To make this super freezer-friendly, use a disposable aluminum pan for the dish you want to freeze. That way, you won’t relegate your go-to baking dishes to the freezer.

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Once the enchiladas are sauced, top them with cheese and a tad more bacon, then pop them in the oven and bake until bubbling.

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Garnish with cilantro, sour cream, chopped tomatoes and red onion and serve!

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Ingredients

  • Enchiladas
    • 6slices bacon, chopped into 1/2-inch pieces
    • 5cups shredded cooked chicken
    • 1can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
    • 2cups shredded Mexican cheese blend (8 oz)
    • 1tablespoon ranch dressing & seasoning mix
    • 12flour or corn tortillas (6 inch)
  • Sauce
    • 2tablespoons vegetable oil
    • 1/2cup diced onion
    • 1can (4 oz) Old El Paso™ Chopped Green Chiles
    • 2tablespoons all-purpose flour
    • 2tablespoons ranch dressing & seasoning mix
    • 2cups Progresso™ chicken broth (from 32-oz carton)
    • 1cup sour cream
  • Toppings, as desired
    • Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Directions

  • 1Heat oven to 375°F.
  • 2In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
  • 3In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
  • 4In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
  • 5Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
  • 6Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
  • 7Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

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