These creamy chicken bacon ranch enchiladas combine shredded rotisserie chicken, crispy bacon, and ranch seasoning with cream cheese and Colby Jack, rolled in flour tortillas and baked under enchilada sauce until golden and bubbly.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, crumbled bacon, 1 cup of shredded cheese, ranch dip mix, green onions, and sour cream. Mix until well combined.
Brush the bottom of a 9x13-inch baking dish with some of the melted butter.
Spoon a generous amount of the chicken mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
Brush the tops of the rolled enchiladas with the remaining melted butter.
Bake uncovered for 15-20 minutes, or until the tortillas are lightly browned and begin to crisp up.
Remove the dish from the oven. Pour the red enchilada sauce evenly over the enchiladas.
Top with the remaining 1 1/2 cups of shredded Colby Jack cheese and the crumbled cotija cheese.
Cover the dish with aluminum foil and return to the oven. Bake for another 10-15 minutes, until the sauce is bubbly and the cheese is fully melted.
Let the enchiladas rest for a few minutes before serving.
Cover and refrigerate leftovers up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the baking time.
Red enchilada sauce works best for this recipe. Use a canned sauce (10–15 oz) or homemade red chile sauce; avoid green sauce, which overpowers the ranch flavor.
Yes, rotisserie chicken is ideal for this recipe. Shred it finely to mix evenly with the cream cheese and seasonings.
You can use 1–2 tablespoons of homemade or bottled ranch seasoning powder (adjust to taste), though the dip mix adds creaminess. Avoid ranch dressing, which is too wet.
