Look at this sweet boy who stepped in and said he would help me make this easy recipe for Chicken Bacon Ranch Enchiladas.
You know those crazy, busy weeknights where you are already exhausted and frantically trying to rush around and make dinner?
Well that was me a few nights ago.
That kind offer really saved my mood and we ended up having fun making dinner together.
He started the bacon for this dish while I got out the other ingredients.
Cooked, shredded chicken is something I keep on hand for dinners just like this.
So the chicken was already ready to go.
A can of enchilada sauce, ranch dressing, cheese, and tortillas is everything else you’ll need.
How to Make Chicken Bacon Ranch Enchiladas
First, mix together the enchilada sauce and 3/4 cup of ranch dressing together in a bowl.
And add three cups of cooked, shredded chicken in a separate bowl.
Put a cup of the enchilada ranch in the bowl with the chicken.
Along with a cup of the cheese and 8 slices of cooked, crumbled bacon.
Mix it all up and we are ready to roll the enchiladas.
We prefer flour tortillas, which I know are not traditional.
Use corn tortillas if you prefer, but warm them up before rolling so they don’t tear.
After rolling them place in a greased 9×13 casserole dish seam side down.
I had just a little extra chicken filling so I adding that to the dish.
Pour the rest of the enchilada ranch over top.
And another cup of shredded cheese.
Bake these in a 400 degree oven for about 20 minutes.
Chicken Bacon Ranch Enchiladas come out bubbly and melty!
Sprinkle a little more bacon over top and enjoy!
If you like Chicken Bacon Ranch Enchiladas, you might also like these recipes…
And join my Grilling and Smoking Facebook Group!
Chicken Bacon Ranch Enchiladas
Chicken Bacon Ranch Enchiladas is a fun spin on traditional enchiladas, a very kid friendly meal that is very easy to make and delicious.
- 1 14 oz can green or red enchilada sauce
- 3/4 cup ranch dressing
- 3 cups cooked, shredded chicken
- 2 cups shredded cheese of choice
- 8 slices cooked and crumbled bacon
- olive oil
- 6 fajita size flour tortillas (or corn tortillas)
In a bowl, mix together the enchilada sauce and ranch dressing. Combine 1 cup of this mixture with the shredded chicken and set the rest aside.
Add 1 cup of the cheese and most of the bacon to the bowl with the chicken and stir until evenly combined.
Grease the bottom of a 9×13 casserole dish with the olive oil.
Evenly distribute the chicken mixture in the center of the 6 tortillas, roll them up and place in the casserole dish, seam side down.
Note: If using corn tortillas, warm them first to prevent them from tearing.
Pour the remaining enchilada ranch mixture over top and spread evenly. Sprinkle the remaining cheese over top,
Place in a 400 degree oven for 20 minutes. If you prefer a crispier top set the broiler on high for the last minute of cooking.
Sprinkle the rest of the bacon over top before serving.