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A hand lifts a cheesy, sauce-covered enchilada from a red baking dish filled with more enchiladas. The dish sits on a woven mat in a kitchen setting.
Melissa Jo

Creamy Crack Chicken Enchiladas

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Creamy Crack Chicken Enchiladas loaded with rotisserie chicken, crispy bacon, ranch seasoning, cream cheese, green chiles, and melty cheese all wrapped in flour tortillas and baked until bubbly and golden. An easy comfort food dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: spanish

Ingredients
  

Filling
For Rolling
For Baking
  • 3 tablespoons butter melted
  • 2 cups Enchilada sauce
  • Extra shredded cheese for topping

Method
 

Cook the Bacon
  1. Preheat oven to 400°F.
  2. Place bacon slices on a baking sheet and bake for about 15–20 minutes or until crispy. Let cool slightly, then chop into pieces.
Make the Filling
  1. In a large mixing bowl, combine:
  2. shredded rotisserie chicken
  3. ranch seasoning
  4. chopped green onions
  5. softened cream cheese
  6. sour cream
  7. green chiles
  8. shredded Colby Jack cheese
  9. chopped bacon
  10. Mix until fully combined.
Fill the Enchiladas
  1. Spoon the filling into burrito-size flour tortillas and roll tightly.
  2. Brush melted butter on the bottom of a baking dish. Place enchiladas seam-side down in the dish.
  3. Brush remaining butter all over the tops of the enchiladas.
First Bake
  1. Bake at 400°F for about 10 minutes until lightly golden.
Add Sauce & Cheese
  1. Remove from oven and pour enchilada sauce over the top.
  2. Sprinkle generously with shredded cheese.
  3. Cover with foil.
Final Bake
  1. Bake covered at 350°F for about 20 minutes until hot, bubbly, and melty.
  2. Serve warm and enjoy.

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