Bacon-Ranch Chicken Enchiladas

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x12-inch brownie pan with cooking spray.

2. 2

   Warm olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Add the green onions and stir.

3. 3

   Combine the ranch dressing and sour cream in a small bowl. Take the chicken mixture off the heat and stir in just enough of the ranch mixture to lightly coat the chicken.

4. 4

   Hold 1 tortilla and place 2 tablespoons of the chicken mixture across the center. Sprinkle 1 tablespoon of the Cheddar-Monterey Jack cheese blend over the chicken and roll up the tortilla. Set the filled tortilla seam-side down against the short end of the pan so it won’t unroll. Repeat with the remaining tortillas and filling until the pan is tightly packed with enchiladas.

5. 5

   Pour enchilada sauce over the filled tortillas to cover them without soaking them. Generously sprinkle the remaining Cheddar-Monterey Jack cheese blend over the top.

6. 6

   Bake in the preheated oven until the top is bubbly, about 15 minutes.

• Calories 826.35 kcal High
• Protein 32.48 g Good Source
• Carbs 40.18 g Moderate
• Total Fat 60.38 g High
• Saturated Fat 17.92 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 97.81 mg High
• Sodium 1033.75 mg High
• Fiber 2.46 g Low Source
• Sugar 3.27 g Moderate
• Added Sugar 0.26 g Low Source
• Calcium 584.33 mg Good Source
• Iron 1.04 mg Low Source
• Potassium 244.97 mg Low Source
• Vitamin A 195.82 mcg_rae Good Source
• Vitamin C 1.36 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅