Heat oven to 375 degrees F. Lightly grease a 13 x 9-inch (3-quart) baking dish
and 8-inch square (2-quart) baking dish.
In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch
dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well.
Divide mixture among tortillas, and roll up, placing seam side down in baking dishes.
Set aside. If you want to freeze the smaller baking dish of enchiladas at this point,
cover the baking dish with foil, and label before placing in the freezer. Use within
In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened.
Add chilies, and cook until most of the liquid from chiles evaporates. Stir in flour.
Slowly add chicken broth, stirring constantly to prevent lumps.
Once broth is incorporated, cook another minute or until slightly thickened.
Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer
Remove from heat, and pour over enchiladas. If baking both baking dishes, pour
the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make
just enough for the smaller pan of enchiladas later, divide the recipe for the sauce
in half, ratios in the tips section below). Top with remaining cheese and bacon.
Bake for about 20 minutes until cheese is melted and sauce is bubbling.
Cool for 5 minutes before serving with garnishes.
Yield: 8 servings | Prep Time 30 min | Total Time 50 min
This recipe makes enough for 1 large baking dish of enchiladas, with plenty of
leftovers, and 1 smaller baking dish for another night. Just freeze the smaller
pan, without the sauce, wrapped well in foil, and bake an additional 10 to 15 minutes
from frozen. The ratios for the smaller pan of creamy sauce are as follows: 1 tablespoon
olive oil, 1/4 cup chopped onion, up to 1 can (4.5 ounces) green chiles, 1 tablespoon
all-purpose flour, 1 cup chicken broth, 1/2 cup sour cream, 1 tablespoon ranch dressing
and seasoning mix.
Recipe by Cindy Ensley.
Recipe and photo credit (used with permission):