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
- Heat oven to 375. Spray 13" x 9" pan and 8" square pan.
- 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.
- Divide mixture among tortillas, and roll up. Place seam-side down in baking dishes.
- In medium skillet, heat oil over medium-high. Cook onion until softened.
- Add undrained chiles; cook until liquid is almost gone.
- Stir in flour; slowly add chicken broth, stirring to prevent lumps.
- Cook one minute or till slightly thickened. Stir in sour cream and remaining ranch mix. Simmer one minute.
- Remove from heat. Pour sauce over enchiladas and top with remaining cheese and bacon.
- Bake about 20 minutes or until cheese is melted and sauce is bubbly.
- Cool five minutes before serving.
( bettycrocker.com )
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JMag Guthrie - 2014-12-29
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Topic revision: r1 - 2014-12-29 - JMagGuthrie