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Creamy Crack Chicken Enchiladas Recipe in tray

Creamy Crack Chicken Enchiladas

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

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.

Notes

 

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.
How to Store 
Refrigerate: Place the enchiladas in an airtight container and store them in the refrigerator for up to three days.
Freeze: If you want to store them for longer, freeze the enchiladas in a freezer-safe container for up to three months.
 How to Reheat 
Oven: Preheat the oven to 350ºF. Place the enchiladas in a baking dish and cover with foil. Bake for about 20-30 minutes or until heated through.Microwave: Place a single serving of enchiladas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.