We are seriously addicted to “cracked” recipes around here. A “cracked” recipe is one that’s made with what I call the trifecta of flavors; cheddar cheese, bacon, and Ranch seasoning. There’s something quite magical that happens when you combine these three flavors together. “Cracking” a Mexican favorite like chicken enchiladas turned out to be a stroke of genius! You get all your favorite parts of a Mexican staple, chicken enchiladas, but with a boost of unexpected flavor from the addition of smoky bacon and creamy Ranch seasoning. These easy to make enchiladas are absolutely delicious!
How To Make Crack Chicken Enchiladas:
Preheat oven to 350℉.
In a small bowl, stir together the can of red enchilada sauce and heavy cream.
Pour about a ½ cup of the sauce into the bottom of a 13 x 9 inch baking dish. Spread sauce around to cover the entire bottom of the dish. Set aside while you assemble the enchiladas.
Combine cooked and crumbled bacon, diced onion, half the shredded cheese, Ranch seasoning mix, softened cream cheese, and sour cream in a large mixing bowl.
Stir together until well combined.
Add shredded chicken to the bowl.
Stir to combine.
Place flour tortillas between damp paper towels and heat them in the microwave for 10-15 seconds. This will soften them up so they won’t crack as you roll them into enchiladas.
Place a flour tortilla on your work surface. Spoon about ⅔ cup of the chicken filling onto one end of the tortilla.
Roll the tortilla around the filling.
Place filled tortillas, seam side down, in the prepared baking dish. Continue until all the filling is used up.
Pour remaining sauce over the enchiladas.
Make sure each tortilla is covered with sauce.
Top with a layer of the remaining shredded cheese.
Bake for 40-45 minutes or until the filling is hot and bubbly.
Remove from the oven and allow enchiladas to rest for about 5-10 minutes before serving.
A huge shout out to www.fooddudescook.com for providing the inspiration for this delectable meal! Using rotisserie chicken makes it quick and easy to assemble these enchiladas and pop them in the oven. Once you try this “cracked” recipe it will be making an appearance on your table anytime you pick up a rotisserie chicken at the market. It’s that good!!! Let’s face it, is there really anything that isn’t good when it’s smothered with melty cheese, smoky bacon and creamy Ranch? I’ll just wait over here while you think on that for a good long while.
Crack Chicken Enchilada
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 12 taco sized flour tortillas
For the filling:
- 1 lb shredded chicken
- 6 strips bacon, cooked and crumbled
- 1 medium onion, diced
- 3 tbsp Ranch seasoning mix
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 cups shredded Colby Jack or Cheddar cheese, ½ for the filling and ½ for the topping
For the topping:
- 10 oz can of red enchilada sauce
- 4 oz heavy cream
Instructions
- Preheat oven to 350℉.
- Combine shredded chicken, cooked and crumbled bacon, diced onion, half the shredded cheese, Ranch seasoning mix, softened cream cheese, and sour cream in a large mixing bowl.
- Stir together until well combined.
- In a small bowl, stir together the can of red enchilada sauce and heavy cream.
- Pour about a ½ cup of the sauce into the bottom of a baking dish. Spread sauce around to cover the bottom of the dish. Set aside while you assemble the enchiladas.
- Place flour tortillas between damp paper towels and heat them in the microwave for 10-15 seconds. This will soften them up so they won't crack as you roll them into enchiladas.
- Place a flour tortilla on your work surface. Spoon about ⅔ cup of the chicken filling onto one end of the enchilada. Roll the tortilla around the filling.
- Place filled tortillas, seam side down, in the prepared baking dish. Continue until all the filling is used up.
- Pour remaining sauce over the enchiladas making sure each tortilla is covered with sauce.
- Top with a layer of the remaining shredded cheese.
- Bake for 40-45 minutes or until the filling is hot and bubbly.
- Remove from the oven and allow enchiladas to rest for about 5-10 minutes before serving.
Did You Make This?
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