Bacon-Ranch Chicken Enchiladas

INGREDIENTS

Enchiladas

• 2 chicken breasts, steamed and shredded
• 9 slices bacon, diced, cooked, and drained
• 1 packet Ranch dressing mix
• 1 pouch roasted tomato Mexican cooking sauce
• 2 c shredded Mexican cheese
• 20 6" flour tortillas (taco size)

Sauce

• 2 Tbsp EVOO
• 1/2 c chopped onion
• 1 4.5 oz can chopped green chiles
• 2 Tbsp AP flour
• 2 c chicken broth (1 and a half cans)
• 1 8 oz container sour cream

PREPARATION

1. Heat oven to 375. Spray 13" x 9" pan and 8" square pan.
2. In large bowl, combine chicken, half of the bacon, 1 Tbsp of the ranch mix, the cooking sauce and 1/2 of the cheese. Mix well.
3. Divide mixture among tortillas, and roll up. Place seam-side down in baking dishes.
4. In medium skillet, heat oil over medium-high. Cook onion until softened.
5. Add undrained chiles; cook until liquid is almost gone.
6. Stir in flour; slowly add chicken broth, stirring to prevent lumps.
7. Cook one minute or till slightly thickened. Stir in sour cream and remaining ranch mix. Simmer one minute.
8. Remove from heat. Pour sauce over enchiladas and top with remaining cheese and bacon.
9. Bake about 20 minutes or until cheese is melted and sauce is bubbly.
10. Cool five minutes before serving.

( bettycrocker.com )

-- JMag Guthrie - 2014-12-29