Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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 9x13 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.