This bacon and ranch twist on chicken enchiladas is a guaranteed weeknight meal winner.
These freeze great! Either make an entire batch to freeze, or split the batch into two pans -- cook one tonight, and stash the other in the freezer for another day. I like to use disposable aluminum baking pans for freezing, so my go-to baking dishes aren't relegated to the freezer for an extended period. Cool the enchiladas in the pan (unbaked) and wrap well in heavy-duty foil, label and freeze. The enchiladas will keep up to 2 months in the freezer. When ready to bake, defrost in the refrigerator overnight, then add 10 to 15 minutes to bake time.
You can use more traditional corn tortillas for this recipe. Since they are generally smaller, you may need more than 12 tortillas.
Red enchilada sauce in the filling is equally delicious in this dish! Use whatever color sauce you prefer.
Since the ranch seasoning has plenty of salt, we recommend using a reduced sodium chicken stock so the final dish doesn’t end up too salty.
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