Tag: Enchiladas

CHICKEN BACON RANCH ENCHILADAS – Butter with a Side of Bread by Gordon Ramsay

CHICKEN BACON RANCH ENCHILADAS - Butter with a Side of Bread


Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.

Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.

We absolutely love chicken enchiladas, but add some ranch dressing and bacon and chicken enchiladas are taken to an entirely different level. The enchilada sauce provides a little bit of a traditional enchilada flavor, but the ranch really goes so well with the sauce and the combination of flavors is amazing. My whole family just gobbles these up every time I make them!

Ingredients in Chicken Bacon Ranch Enchiladas

Ingredients in Chicken Bacon Ranch Enchiladas

Bacon – Definitely not required, but I absolutely love the flavor added and I never leave it out! You can cook bacon on the stove in a skillet, but the easiest way to cook bacon is in the oven!

Chicken breasts, cooked and shredded (or use rotisserie chicken) – You’ll need about 1 lb of chicken, which is usually about 2 large chicken breasts. We love to cook shredded chicken in the crockpot, but I also cheat a lot and use rotisserie chicken too!

Ranch dressing mix – One little packet is all you need. Make sure to use the salad dressing mix, not the dip mix.

Green enchilada sauce – I’ve used a smaller can (15 oz) and a larger can (28 oz) before, and both work fine. If you use a larger can, you’ll have a little bit more sauce so if you like the “smothered” effect, that would probably be best for you. We really like our sauce!

Ranch dressing – You just need 1/2 cup, so use whatever kind you prefer!

Shredded cheese – Can’t have enchiladas without the cheese! I usually use a cheddar/jack blend but any Mexican blend will work, or even just cheddar works if that’s what you have on hand.

Tortillas – The taco sized tortillas work the best, but you can definitely use smaller or bigger tortillas.

Step by step instructions on how to make chicken bacon ranch enchiladas

How to make Chicken Bacon Ranch Enchiladas

Combine bacon, chicken, package of ranch seasoning and 1/2 of the enchilada sauce. (If you want more sauce and a little more enchilada flavor, use a larger can of enchilada sauce.)

In a separate bowl, combine ranch dressing and remaining enchilada sauce.

Spread chicken mixture on tortillas and roll up. Place seam side down in a 9X13 pan. Top with ranch sauce mix and cheese. Bake 25-30 minutes at 375°.

Simple chicken enchilada recipe with ranch dressing and bacon

Chicken Bacon Ranch Enchiladas

Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.

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Course: Main Course

Cuisine: Mexican

Keyword: Chicken Bacon Ranch Enchiladas

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 12

Calories: 304kcal

Ingredients

  • 6 slices bacon cooked and crumbled
  • 1 lb chicken breasts cooked and shredded (or use rotisserie chicken)
  • 1 pkg ranch dressing mix
  • 1 can 15-28 oz green enchilada sauce
  • 1/2 cup ranch dressing
  • 2 cups shredded cheese cheddar/jack blend
  • 12 taco sized tortillas

Instructions

  • Combine bacon, chicken, package of ranch seasoning and 1/2 of the enchilada sauce. (If you want more sauce and a little more enchilada flavor, use a larger can of enchilada sauce.)

  • In a separate bowl, combine ranch dressing and remaining enchilada sauce.

  • Spread chicken mixture on tortillas and roll up. Place seam side down in a 9X13 pan. Top with ranch sauce mix and cheese. Bake 25-30 minutes at 375°.

Nutrition

Calories: 304kcal | Carbohydrates: 21g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 726mg | Potassium: 276mg | Fiber: 1g | Sugar: 5g | Vitamin A: 602IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 1mg

Chicken enchiladas with ranch dressing and bacon

HOW TO MAKE SHREDDED CHICKEN

Here’s our favorite way to make shredded chicken! Add a 14.5 oz can of chicken broth to uncooked chicken breasts in the crockpot. Cover and cook on low for about 6 hours. Remove chicken and shred with 2 forks. The chicken will be moist and fork tender and should shred super easily at this point.

Simple chicken enchilada recipe

How to Cook Bacon

Our favorite way to cook bacon is in the oven! No splattering or grease burns to worry about, and you get perfectly cooked bacon every time.

Preheat oven to 400° F. Line a baking sheet/ jelly roll pan with foil. Arrange bacon on baking sheet in a single layer. You can overlap slightly as the bacon will shrink while cooking. 

Bake for 20-25 minutes, depending on how crispy you like your bacon. Transfer bacon to a plate lined with paper towels to absorb the extra grease. 

Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.

OTHER MEXICAN INSPIRED RECIPES

Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.Chicken Bacon Ranch Enchiladas made with chicken, bacon, ranch dressing and cheese. Simple chicken enchilada recipe with a little bit of a twist! Easy dinner recipe that comes together quickly with tons of flavor that even the pickiest eater will love.

SPINACH & BLACK BEAN VEGETARIAN ENCHILADAS by Gordon Ramsay

SPINACH & BLACK BEAN VEGETARIAN ENCHILADAS


Vegetarian enchiladas with spinach are as healthy as they are delicious. These black bean enchiladas are packed with flavor and smothered in a homemade enchiladas sauce.

Spinach Black Bean Vegetarian Enchiladas recipeBlack bean and corn enchiladas are a great vegetarian option, but adding in that fresh spinach gives a whole new level of healthy. The added iron and the great green color makes your plate as colorful as it is tasty!

Making Vegetarian Enchiladas

These cheesy enchiladas have been a favorite of ours for a while now! Even the meat eaters enjoy them! You can give them fresh and homemade tortillas, or opt for a simple night with store bought, either way, they taste great.

Can I Make Veggie Enchiladas In Advance?

Absolutely! Make them in advance and keep them covered in the fridge (or freezer). Then, place them in a cold oven and heat it to temp and bake as directed. This is a great way to meal prep dinner!

Spinach Black Bean Vegetarian Enchiladas recipeCan I Use Store bought Enchilada Sauce?

Yes, you can! Although If I have to be honest, this homemade sauce rocks and canned sauce doesn’t stand a chance against it. Try it for yourself and you’ll see!

Vegetable Enchiladas Ingredients

For the Sauce You Will Need:

-2 tbsp. olive oil

-1 6-oz can tomato paste

-2 c. vegetable stock

-1/4 c. flour

-1/4 tsp. garlic powder

-1/4 tsp. onion powder

-1/4 tsp. chili powder

-2 tsp. cumin

-salt & pepper

how to make Spinach Black Bean Vegetarian Enchiladas recipeFor the Enchiladas You Will Need:

-2 tbsp. olive oil

-6 oz. fresh spinach

-1/4 c. onion

-1 can (15 ounces) black beans, rinsed and drained

-1 can corn, drained

-1/4 c. cilantro (to taste)

-2 tsp. cumin

-12+/- fresh tortillas

-3 c. Cheddar or Colby-Jack cheese

-Sour cream & other toppings as desired

How to make Spinach Black Bean Vegetarian Enchiladas recipeHow to Make Vegetable Enchiladas

Preheat the oven to 350 degrees F.

In a saucepan, heat the oil on medium heat.

Add in the tomato paste, spices, and flour. Stir and cook the sauce for 1 minute.

Whisk in the broth/stock and cook for 8 minutes.

Cook the fresh tortillas, if desired.

How to make Spinach Black Bean Vegetarian Enchiladas recipeWarm the olive oil in a pan. Sautee the spinach & onions until the spinach wilts slightly.

In a large bowl, combine 2 cups of cheese, beans, corn, cumin, and spinach mixture.

Add a thin layer of sauce to the bottom of a 9 x 13 pan.

Dividing it evenly, add the mixture to the tortillas and then roll them up.

Pour the sauce over the enchiladas, and then finish with the remaining cheese.

Bake the enchiladas uncovered until it’s bubbly. This takes about 20 minutes.

Vegetarian enchiladas with spinach are as healthy as they are delicious. These black bean enchiladas are packed with flavor and smothered in a homemade enchiladas sauce.These vegetarian enchiladas with black beans and spinach is amazing. With flavorful and healthy meatless enchiladas like this, you may never miss meat again.

Duo Chicken & Cheese Enchiladas — The Skinny Fork by Gordon Ramsay

Duo Chicken & Cheese Enchiladas — The Skinny Fork



Generally when I make enchiladas, I make them naked. Whether stuffed into a zucchini or wrapped in greens of some sort. This time around I decided to go with the real deal. These Duo Chicken & Cheese Enchiladas are made with not one sauce, but two! Giving you a variety of flavors all in one enchilada.

Green sauce down one side, red sauce down the other, and all of them being loaded with chicken and pepper jack cheese. They are super quick and easy to make and are one of my favorite Tex-mex dinners for busy weeknights!

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