Creamy crack chicken enchiladas are a delicious chicken dish that you can enjoy for dinner or any time you want. I personally love chicken, especially in the winter, and these enchiladas have become my favorite. Once you try them, they might become your favorite too.
It offers a rich flavor in every bite. The filling consists of tender chicken blended with cream cheese, ranch seasoning and bacon. This produces an intensely savory yet mildly tangy concoction that tastes so good, it’s “crack-like”.
Creamy Crack Chicken Enchiladas Ingredients
Chicken: In white Chicken enchilada casserole, chicken is used to add savory protein to the filling. The shredded chicken makes the dish hearty and flavorful, blending well with creamy ranch dressing, cheddar cheese, and crispy bacon.
Bacon: adds a smoky flavor and crispy texture. It goes well with creamy ranch dressing, cheddar cheese, and shredded chicken, making the enchiladas tastier. Bacon also adds a rich touch, making the dish more delicious and satisfying.
Butter: in creamy chicken enchiladas is used to make a roux for the enchilada sauce. When melted and mixed with flour, it thickens the sauce and adds a rich, buttery taste. This makes the sauce creamy and flavorful, improving the overall dish.
Taco seasoning: adds a mix of spices for flavor. It includes chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, salt, and black pepper, giving the dish a Tex-Mex taste.
Ingredient Notes
- Flour Tortillas: Soft taco-sized tortillas are ideal, but you can use corn tortillas if preferred.
- Shredded Chicken: Use cooked, shredded chicken from a rotisserie chicken or leftovers.
- Bacon: Cook the bacon until crispy for the best texture and flavor.
- Cheddar Cheese: Shredded sharp cheddar cheese gives a rich, cheesy flavor.
- Ranch Dressing: Adds a creamy, tangy flavor to the filling.
- Green Chilies: Optional but adds a mild heat and extra flavor to the sauce.
- Taco Seasoning: Use homemade or store-bought seasoning to customize the spice level.
Ingredient Substitutes
- Flour Tortillas: Use corn tortillas or gluten-free tortillas for dietary needs.
- Shredded Chicken: Substitute with cooked ground beef, turkey, or even shredded pork.
- Bacon: Swap for turkey bacon or omit for a pork-free version.
- Cheddar Cheese: Use Monterey Jack, Colby, or a Mexican cheese blend.
- Ranch Dressing: Replace with sour cream, plain Greek yogurt, or a chipotle ranch for a different twist.
- Green Chilies: Substitute with diced bell peppers for a milder option.
- Taco Seasoning: Use fajita seasoning or make your own mix of chili powder, cumin, garlic powder, and paprika.
How I Made Creamy Crack Chicken Enchiladas
First, I mixed shredded chicken, ranch dressing, cheese and crispy bacon bits together in a big bowl. It smelled so good already!
Next, I took soft tortillas and spooned some of the yummy filling down the middle of each one. Carefully rolling them up, I placed them close together in the baking dish.
While the enchiladas were assembling, I started the creamy sauce on the stove. Melting butter first, then adding flour and broth, I whisked until it was thick and smooth.
Stirring in taco seasoning, sour cream and green chiles made the sauce so flavorful. I poured it over the rolled tortillas and sprinkled more cheese on top.
Into the oven they went, bubbling away as the whole house began to smell delicious! A final broil made the cheese golden and gooey too.
Garnished with fresh cilantro, these enchiladas were the perfect warm, cozy meal. The filling was so tasty wrapped up in the soft tortillas and covered in that rich sauce.
What to Serve with Creamy Crack Chicken Enchiladas
Try a fresh green salad with a light dressing to balance the richness of the dish. You can also add Mexican-style sides like rice, refried beans, tortilla chips with salsa, and guacamole to enhance the Tex-Mex flavors. These sides will add variety to your meal and make it more satisfying.
Recipe Variations
Spicy Version: Add diced jalapeños to the filling or use a spicy taco seasoning blend.
Vegetarian Option: Replace the chicken and bacon with black beans, corn, and sautéed bell peppers.
Low-Carb Version: Use low-carb tortillas or make the filling and serve it over zucchini noodles or cauliflower rice.
Buffalo Twist: Swap the ranch dressing for buffalo sauce and use blue cheese crumbles instead of cheddar.
Creamier Sauce: Add 1/4 cup cream cheese to the sauce for an extra creamy texture.
Extra Crunch: Sprinkle crushed tortilla chips or crispy fried onions on top after baking for added texture.
Loaded Enchiladas: Add extras like cooked rice, black beans, or sautéed vegetables to the filling for a heartier dish.
Storage Instructions
Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezing: Assemble the enchiladas but do not bake them. Wrap the pan tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed.
Reheating: Reheat in a 350°F oven until warmed through (15-20 minutes). Cover with foil to prevent drying out.
FAQs
1. Can I use store-bought rotisserie chicken?
Yes! Store-bought rotisserie chicken works perfectly for this recipe and saves time.
2. Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking.
3. Are these enchiladas spicy?
The level of spice depends on the taco seasoning and green chilies. Use mild taco seasoning and omit the green chilies for a milder version.
4. Can I freeze these enchiladas?
Yes, these enchiladas freeze well! See storage instructions below for details.
5. What can I serve with these enchiladas?
Serve with sides like Mexican rice, refried beans, or a simple green salad for a complete meal.
More Chicken Recipes
- Chicken pupusas
- Chicken salad recipe without grapes
- Chicken tikka masala soup
- Spicy chicken noodle soup
- Chicken parmesan sandwich
Creamy Crack Chicken Enchiladas
Equipment
- 9×13 inch baking pan
- Cooking Spray
- Small saucepan
- Measuring Cups and Spoons
- Whisk
Ingredients
- 6 flour tortillas, soft taco size
- 1 1/8 cups cooked shredded chicken
- 3/8 cup cooked chopped bacon
- 1 1/2 cup shredded cheddar she'd
- 3/8 cup bottle ranch dressing
- 1 1/8 tbsp butter
- 1 1/8 tbsp all purpose flour
- 3/4 cup chicken broth
- 3/8 cup sour cream
- 1 1/8 tsp taco seasoning
Instructions
- Preheat your oven to 350ºF.
- Grease a 9x13-inch baking pan with cooking spray.
- In a large bowl, mix together the cooked shredded chicken, ranch dressing, 1 cup of shredded cheddar cheese, and crumbled bacon.
- Divide the chicken mixture evenly among the tortillas, placing it in the center of each one.
- Roll up the tortillas and place them seam-side down in the prepared baking dish.
- In a small saucepan over medium heat, melt the butter.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until the sauce is smooth and thickened.
- Remove from heat and stir in the sour cream, taco seasoning, and green chilies.
- Pour the sauce over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes.
- Broil for a few minutes to brown the cheese.