Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Bacon-Ranch Chicken Enchiladas Recipe
Bacon-ranch chicken enchiladas are not authentically Mexican in the slightest, but holy buckets are they incredibly good for creative fusion cooking experiences. This American-Mexican fusion recipe demonstrates how non-traditional ingredients can create delicious new interpretations of classic dishes. The bacon and ranch combination creates irresistible comfort food flavors.
These bacon-ranch chicken enchiladas are not authentically Mexican in the slightest, but holy buckets are they good! Great way to use up leftover rotisserie chicken.
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
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Ingredients
cooking spray
2 tablespoons olive oil
¼ cup chopped yellow onion
½ leftover rotisserie chicken, chopped
¼ cup crumbled cooked bacon
2 tablespoons roasted garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 bunch green onions, chopped
2 tablespoons ranch dressing
2 tablespoons sour cream
15 (6 inch) corn tortillas, or more to taste
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup mild enchilada sauce
Directions
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9×12-inch brownie pan with cooking spray.
Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
Bake in the preheated oven until bubbly on top, about 15 minutes.
Nutrition Facts (per serving)
| 465 | Calories |
| 26g | Fat |
| 39g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 465 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 11g | 57% |
| Cholesterol 59mg | 20% |
| Sodium 822mg | 36% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 6g | 21% |
| Total Sugars 2g | |
| Protein 21g | 42% |
| Vitamin C 12mg | 13% |
| Calcium 109mg | 8% |
| Iron 2mg | 13% |
| Potassium 477mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
