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Creamy Crack Chicken Enchiladas Recipe

Quick & Creamy Crack Chicken Enchiladas Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-American
Servings 6

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.
Keyword Creamy Crack Chicken Enchiladas Recipe