Ingredients

• cooking spray
• 2 tablespoons olive oil
• 0.25 cups chopped yellow onion
• 0.5 leftovers rotisserie chicken , chopped
• 0.25 cups crumbled cooked bacon
• 2 tablespoons roasted garlic
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 1 bunch green onions , chopped
• 2 tablespoons ranch dressing
• 2 tablespoons sour cream
• 15 , 6 inch
• 2 cups shredded Cheddar-Monterey Jack cheese blend
• 1 cup mild enchilada sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
3. 3 Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
4. 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
5. 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
6. 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

Nutrition per serving