Creamy Chicken Bacon Ranch Enchiladas

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.