Chicken Bacon Ranch Enchiladas

INGREDIENTS

• 6 slices bacon, cooked and crumbled
• 1 lb chicken breasts, cooked and shredded
• 1 packet ranch seasoning and dressing mix
• 1 (10 oz) can green Chile enchilada sauce
• 1/2 cup prepared ranch dressing
• 2 cups shredded Mexican cheese blend
• 12 6-inch flour tortillas
• Green onions, chopped, for serving

PREPARATION

1. Preheat oven to 375°F and grease a 8×11-inch baking dish with nonstick spray.
2. In a medium bowl, stir together bacon, shredded chicken, ranch seasoning packet, and 1/2 of the enchilada sauce.
3. In a separate bowl, stir together the ranch dressing and remaining enchilada sauce. Spread a thin layer of the mixture over the bottom of the prepared pan.
4. Spread 2 tablespoons of the ranch/enchilada sauce mixture down the center of each tortilla. Top with shredded chicken, and sprinkle with cheese and roll up.
5. Place each rolled tortilla seam side down in the baking dish and top with any remaining sauce and shredded cheese.
6. Bake until bubbly and cheese has melted, 25-30 minutes. Drizzle with ranch before serving. Enjoy!