Chicken Bacon Ranch Enchiladas

Take a break from traditional enchiladas and enjoy this bacon-ranch infused twist tonight.

Chicken Bacon Ranch Enchiladas

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 for 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 (4.5 ounce) can green chiles, 1 tablespoon all-purpose flour, 1 cup chicken broth, 1/2 cup sour cream, 1 tablespoon ranch dressing and seasoning mix.



  • 4 cups shredded deli rotisserie chicken
  • 9 slices bacon, crisply cooked and crumbled
  • 1 (1 ounce) packet ranch dressing & seasoning mix
  • 1 (8 ounce) pouch Old El Paso™ roasted tomato Mexican cooking sauce
  • 2 cups ( 8 ounces) shredded Mexican blend cheese
  • 20 (6 inch) Old El Paso™ flour tortillas for soft tacos & fajitas


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 (4.5 ounce) can Old El Paso™ chopped green chiles
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup sour cream

Garnishes, as desired

  • Chopped fresh cilantro
  • Chopped fresh tomatoes
  • Chopped red onion


  1. 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.
  2. 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 1 month.
  3. 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.
  4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer for 1 minute.
  5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13 x 9 inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half.) Top with remaining cheese and bacon.
  6. Bake for about 20 minutes until cheese is melted and sauce is bubbling.
  7. Cool for 5 minutes before serving with garnishes.

Yield: 8 servings | Prep: 30 min | Total: 50 min

Recipe by Cindy Ensley.

Recipe and photo used with permission from: Betty Crocker