If you’re looking for a weeknight dinner that’s both comforting and packed with flavor, my Creamy Crack Chicken Enchiladas Recipe is exactly what you need!
These enchiladas are a twist on a classic, bringing together the rich creaminess of crack chicken with the zesty punch of enchiladas.
Trust me, once you try them, they’ll be on your menu rotation in no time. I came across this recipe when I was craving something cheesy, creamy, and just a little indulgent, and it’s quickly become a favorite in my house!
Creamy Crack Chicken Enchiladas Recipe
Recipe Overview:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican-American fusion
- Course: Main Course
- Difficulty: Easy
- Yield: 6 servings
- Calories Per Serving: Approx. 450
Ingredients:
- 8 large flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup cooked, chopped bacon
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1 can (4 oz) diced green chilies
Instructions:
- Preheat Your Oven: Set it to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make The Chicken Mixture: In a large bowl, combine the shredded chicken, chopped bacon, ranch dressing, and 1 cup of shredded cheddar cheese. Mix until everything is coated and creamy.
- Fill The Tortillas: Lay out your tortillas and evenly spoon the chicken mixture into the center of each one. Seam side down, roll them firmly, and put them in the baking dish that has been prepared.
- Prepare The Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and whisk for about a minute to form a roux. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Let the sauce simmer until it thickens slightly.
- Add The Creamy Goodness: Remove the sauce from heat and stir in the sour cream, taco seasoning, and diced green chilies. Pour this creamy sauce evenly over the enchiladas in the baking dish.
- Top With Cheese: Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas. This will give it that delicious golden-brown cheesy layer!
- Bake To Perfection: Bake the enchiladas for about 25-30 minutes, or until the cheese is bubbly and lightly golden.
- Serve Hot: Let the enchiladas rest for a few minutes before serving. This will facilitate setting and simplify slicing.
Tips And Variations
- Add More Veggies: Try adding some sautéed bell peppers or onions to the filling for extra flavor and crunch.
- Make ahead: You can prepare these enchiladas a day in advance and store them in the fridge before baking. Just add 5-10 minutes to the baking time if they’re coming straight from the fridge.
- Storage: These enchiladas store well in the fridge for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes, or until warmed through.
Serving Suggestions
These Creamy Crack Chicken Enchiladas are rich and satisfying, so I like to serve them with something fresh and light, like a simple green salad or a side of salsa and guacamole.
If you want to keep things hearty, Spanish rice or refried beans make a great addition.
Freezing The Enchiladas
- Before Baking: If you plan to freeze them before baking, assemble the enchiladas as instructed but stop before baking. Wrap the entire dish tightly with plastic wrap and then cover it with aluminum foil. Be sure to label it with the date! They’ll stay good in the freezer for up to 3 months.
- After Baking: If you have leftovers and want to freeze them after baking, allow the enchiladas to cool completely. Then, transfer them to an airtight container or wrap them tightly in plastic wrap and aluminum foil. They’ll also last up to 3 months in the freezer.
Reheating Frozen Enchiladas
- Before Baking: Remove the plastic wrap and bake them straight from the freezer at 350°F (175°C). Add an extra 10-15 minutes to the cooking time to ensure they’re heated all the way through.
- After Baking: If you’ve already baked them, you can reheat the frozen enchiladas in the oven at 350°F (175°C) for 20-25 minutes, or until they’re hot and bubbly. You can also microwave individual portions, but the texture might not be as perfect as oven-reheated enchiladas.
Conclusion
I hope you give these Creamy Crack Chicken Enchiladas a try! They’re a perfect blend of creamy, cheesy, and zesty flavors that the whole family will love.
If you do try them out, I’d love to hear how they turned out! Feel free to leave a comment or ask any questions you have—I’m here to help.
Frequently Asked Questions:
Why Is Crack Chicken Called Crack?
Crack Chicken got its name because it’s super addictive! The combination of chicken, ranch, bacon, and cheese is just so irresistible that once you try it, you’ll want it all the time.
What Is The Secret To Non-Soggy Enchiladas?
The key to non-soggy enchiladas is lightly frying your tortillas before filling them. This creates a barrier that prevents them from getting too mushy once the sauce is added.
What Is Crack Chicken Made Of?
Crack Chicken typically includes shredded chicken, ranch dressing, bacon, and cheese. It’s creamy, savory, and incredibly delicious—perfect for stuffing into enchiladas!
Quick & Creamy Crack Chicken Enchiladas Recipe
Ingredients
- 8 large flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup cooked chopped bacon
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 tablespoon taco seasoning
- 1 can 4 oz diced green chilies
Instructions
- Preheat Your Oven: Set it to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make The Chicken Mixture: In a large bowl, combine the shredded chicken, chopped bacon, ranch dressing, and 1 cup of shredded cheddar cheese. Mix until everything is coated and creamy.
- Fill The Tortillas: Lay out your tortillas and evenly spoon the chicken mixture into the center of each one. Seam side down, roll them firmly, and put them in the baking dish that has been prepared.
- Prepare The Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and whisk for about a minute to form a roux. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Let the sauce simmer until it thickens slightly.
- Add The Creamy Goodness: Remove the sauce from heat and stir in the sour cream, taco seasoning, and diced green chilies. Pour this creamy sauce evenly over the enchiladas in the baking dish.
- Top With Cheese: Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas. This will give it that delicious golden-brown cheesy layer!
- Bake To Perfection: Bake the enchiladas for about 25-30 minutes, or until the cheese is bubbly and lightly golden.
- Serve Hot: Let the enchiladas rest for a few minutes before serving. This will facilitate setting and simplify slicing.
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