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Chicken-Bacon-Ranch Enchiladas

Chicken-Bacon-Ranch Enchiladas
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 6
This bacon and ranch twist on chicken enchiladas is a guaranteed weeknight meal winner.
Updated August 31, 2017
Make With
Make With
Gold Medal Flour

Ingredients

Enchiladas

  • 6 slices bacon, chopped into 1/2-inch pieces
  • 5 cups shredded cooked chicken
  • 1 can (10 oz) Old El Paso™ green chile enchilada sauce
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 tablespoon ranch dressing & seasoning mix
  • 12 flour or corn tortillas (6 inch)

Sauce

  • 2 tablespoons vegetable oil
  • 1/2 cup diced onion
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ranch dressing & seasoning mix
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup sour cream

Toppings, as desired

  • Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
  • 3
    In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
  • 4
    In 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.
  • 5
    Slowly 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.
  • 6
    Fill 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.
  • 7
    Bake 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.

  • These freeze great! Either make an entire batch to freeze, or split the batch into two pans -- cook one tonight, and stash the other in the freezer for another day. I like to use disposable aluminum baking pans for freezing, so my go-to baking dishes aren't relegated to the freezer for an extended period. Cool the enchiladas in the pan (unbaked) and wrap well in heavy-duty foil, label and freeze. The enchiladas will keep up to 2 months in the freezer. When ready to bake, defrost in the refrigerator overnight, then add 10 to 15 minutes to bake time.
  • You can use more traditional corn tortillas for this recipe. Since they are generally smaller, you may need more than 12 tortillas.
  • Red enchilada sauce in the filling is equally delicious in this dish! Use whatever color sauce you prefer.
  • Since the ranch seasoning has plenty of salt, we recommend using a reduced sodium chicken broth so the final dish doesn’t end up too salty.

No nutrition information available for this recipe
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