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Chicken Bacon Ranch Enchiladas

Not quite traditional, but creamy, smoky, and delicious.

Are these enchiladas in any way traditional? Not in the slightest. But, they are creamy as can be and filled with cheesy chicken-bacon-ranch flavor. It’s a classic and delicious combo and while it might not be one you usually find in Mexican food, you can trust that it still works wonderfully when it’s rolled up in a tortilla, smothered in sauce, and baked.

There’s still enchilada sauce involved – green enchilada sauce – it’s just that it’s kicked up with some ranch dressing. It absolutely works – it only adds to the zestiness and makes things nice and creamy. There’s also some ranch seasoning mixed into the chicken and some crumbled bacon too. This is a chicken-bacon-ranch situation, after all.

In each tortilla, you put a little of that ranch/enchilada sauce, some of the chicken and bacon mixture, and a bit of cheese.

You roll them up and line them up in a baking pan…

… and then top them with more of the ranch/enchilada sauce and cheese and bake until bubbly.

These aren’t enchiladas you’re likely to find in any Mexican restaurant, but the creamy and smoky combo of chicken, bacon, and ranch is so good you’ll be wishing they were on the menu. Luckily they’re easy to make at home anytime the craving strikes!

Serves 6

10m prep time

30m cook time

Rated 4.3 out of 5
Rated by 40 reviewers
  • 6 slices bacon, cooked and crumbled
  • 1 lb chicken breasts, cooked and shredded
  • 1 packet ranch seasoning and dressing mix
  • 1 (10 oz) can green Chile enchilada sauce
  • 1/2 cup prepared ranch dressing
  • 2 cups shredded Mexican cheese blend
  • 12 6-inch flour tortillas
  • Green onions, chopped, for serving
  1. Preheat oven to 375°F and grease a 8x11-inch baking dish with nonstick spray.
  2. In a medium bowl, stir together bacon, shredded chicken, ranch seasoning packet, and 1/2 of the enchilada sauce.
  3. In a separate bowl, stir together the ranch dressing and remaining enchilada sauce. Spread a thin layer of the mixture over the bottom of the prepared pan.
  4. Spread 2 tablespoons of the ranch/enchilada sauce mixture down the center of each tortilla. Top with shredded chicken, and sprinkle with cheese and roll up.
  5. Place each rolled tortilla seam side down in the baking dish and top with any remaining sauce and shredded cheese.
  6. Bake until bubbly and cheese has melted, 25-30 minutes. Drizzle with ranch before serving. Enjoy!

Recipe adapted from Julie's Eats and Treats.

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