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