- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
