CHICKEN-BACON-RANCH ENCHILADAS

Chicken-Bacon-Ranch Enchiladas image

Provided by Cindy Rahe

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 14

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6 slices bacon, chopped into 1/2-inch pieces
5 cups shredded cooked chicken
1 can (10 oz) Old El Paso™ green chile enchilada sauce
2 cups shredded Mexican cheese blend (8 oz)
1 tablespoon ranch dressing & seasoning mix
12 flour or corn tortillas (6 inch)
2 tablespoons vegetable oil
1/2 cup diced onion
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons all-purpose flour
2 tablespoons ranch dressing & seasoning mix
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup sour cream
Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Steps:

Heat oven to 375°F.
In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

Nutrition Facts : ServingSize 1 Serving