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.
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.
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.