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.