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Chicken-Bacon-Ranch Enchiladas

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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