Crack Chicken Enchilada
Using a rotisserie chicken makes it easy to get these "cracked" enchiladas on the table.
Equipment
- 13x9 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.