Carrie Eakins Torres, this sounds like you & the boys. Make it for us. Chicken Bacon Ranch Enchiladas Prep Time 30 min Total Time 50 min Servings 8 Ingredients Enchiladas 4 cups shredded deli rotisserie chicken 9 slices bacon, crisply cooked and crumbled 1 packet (1 oz) ranch dressing & seasoning mix 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 2 cups shredded Mexican blend cheese (8 oz) 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) Sauce 2 tablespoons olive oil 1/2 cup chopped onion 1 can (4.5 oz) Old El Paso™ chopped green chiles 2 tablespoons Gold Medal™ all-purpose flour 2 cups Progresso™ chicken broth (from 32-oz carton) 1 cup sour cream Garnishes, as desired Chopped fresh cilantro Chopped fresh tomatoes Chopped red onion SAVE ON THIS RECIPE! SearchLOCATION Rite Aid (1 on sale) Whole Foods (1 on sale) See all sales Directions 1Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish. 2In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month. 3In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps. 4Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute. 5Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon. 6Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes. Expert Tips This recipe makes enough for 1 large baking dish of enchiladas, with plenty of leftovers, and 1 smaller baking dish for another night. Just freeze the smaller pan, without the sauce, wrapped well in foil, and bake an additional 10 to 15 minutes from frozen. The ratios for the smaller pan of creamy sauce are as follows: 1 tablespoon olive oil, 1/4 cup chopped onion, up to 1 can (4.5 oz) green chilies, 1 tablespoon all-purpose flour, 1 cup chicken broth, 1/2 cup sour cream, 1 tablespoon ranch dressing & seasoning mix. I would still use the entire can of green chilies, since I love the flavor, but you could use just half if you prefer. Make sure to clearly label and date your frozen enchiladas (or any frozen recipe)!
Posted on: Fri, 16 Jan 2015 06:05:27 +0000
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