Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  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 pwder. Stir in green onions.

3.  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.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp 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.

5.  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.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6