Monday, January 30, 2012

Chicken Bacon Ranch Enchiladas

With all the disappearing I’ve been doing lately, I figure I owe you guys a really, really good recipe to begin the week. So how about a big pan of these chicken bacon ranch enchiladas? I think these babies could bring about world peace.

It’s no secret by now that the chicken-bacon-ranch combo is one of my favorites, and I’ve played with it a lot in the past (in chili, on pizza, etc.). I just had to try the flavors out in an enchilada, and I’ve come up with something truly delicious here. The filling is composed of chicken, bacon, cheese, green onions, ranch dressing mix, and Mexican spices in a creamy combination of cream cheese and sour cream. The topping for the enchiladas is salsa, with some ranch dressing stirred in to highlight that flavor. These are SO DELICIOUS, and all four of us gobbled them up (yes, this was an instance in which I got my boys to eat Mexican food!).

The chicken-bacon-ranch combo lives on...Where will it show up next? (Hint: In a recipe I’ll be sharing later this week.)

Chicken Bacon Ranch Enchiladas

6 strips bacon, cooked and crumbled
2 cups chopped or diced chicken
1 tablespoon green onions
1 packet ranch dressing mix
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 8-ounce package cream cheese, softened
1 cup sour cream
3 cups shredded cheddar-jack or Mexican blend cheese, divided
1 jar salsa
1/4 to 1/2 cup ranch dressing (as much or as little as you want)
Flour tortillas

1. Preheat the oven to 425 degrees.

2. Combine bacon, chicken, green onions, and all seasonings in a large bowl. Add cream cheese, sour cream, and one cup of the shredded cheese and stir until fully combined.

3. Combine salsa and ranch dressing. Ladle about 1/2 cup of the mixture into the bottom of a greased casserole dish, spreading it evenly to coat the bottom.

4. Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 15 to 20 minutes or until browned and bubbly.