Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Servings: 6
If you have leftover rotisserie chicken, this is the best time to make something delicious out of it! This recipe has always been a part of our family. It’s my take of Mexican enchiladas. It may be a little different but I know one thing, it is amazing! Try it and you’ll know what I am talking about. Enjoy!
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 inches) corn tortillas, or more to taste
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup mild enchilada sauce
Step 1: Prepare the oven and preheat to 230 degrees C or 450 degrees F.
Step 2: Apply cooking spray in a 9×12-inch brownie pan. Set aside.
Step 3: Place a large skillet on the stove and turn heat to medium.
Step 4: Add olive oil and allow it to become hot.
Step 5: Add onion and sauté’ for 5 minutes or until translucent.
Step 6: Add roasted garlic, bacon, and chicken. Stir until well mixed.
Step 7: Season with garlic powder, salt, and pepper to taste. Sprinkle green onions.
Step 8: In a small mixing bowl, add sour cream and ranch dressing. Stir until well mixed.
Step 9: Remove the skillet from the stove and add in a little of the ranch mixture and stir to coat the chicken.
Step 10: Place 2 tablespoons of chicken mixture into each tortilla. Sprinkle Cheddar-Monterey Jack cheese on top of the chicken and roll it up.
Step 11: Place the filled tortillas on the prepared pan. Arrange them seam-side down.
Step 12: Pour in the enchilada sauce over the filled tortillas just enough to cover them.
Step 13: Sprinkle the rest of the cheese all over the pan.
Step 14: Place inside the preheated oven and bake for 15 minutes or until the top becomes bubbly.
Step 15: Remove from the oven and let it sit on a wire rack to cool for at least 5 minutes.
Step 16: Serve and enjoy!
Per Serving: 465 calories; protein 20.9g 42% DV; carbohydrates 38.8g 13% DV; fat 26g 40% DV; cholesterol 58.8mg 20% DV; sodium 821.6mg 33% DV.