Crack Chicken Enchiladas – Creamy, cheesy, and packed with flavor, these enchiladas combine shredded chicken, ranch-seasoned cream cheese, crispy bacon, and cheddar cheese, all wrapped in tortillas and baked with a rich enchilada sauce.

Ingredients

• 2 boneless, skinless chicken breasts

• 1 (8 oz) block cream cheese, softened

• ½ cup sour cream

• 1 packet ranch seasoning mix

• ½ small onion, finely diced

• 6 slices bacon, cooked and crumbled

• 2 cups shredded cheddar cheese, divided

• 8 flour tortillas

• 1 (10 oz) can enchilada sauce

• ½ cup heavy cream

Directions

1. In a pot, bring water to a boil and add the chicken breasts. Boil for about 15-20 minutes or until fully cooked. Remove the chicken, shred it with two forks, and set aside.

2. In a large bowl, mix the shredded chicken with cream cheese, sour cream, ranch seasoning, diced onion, crumbled bacon, and 1 cup of shredded cheddar cheese. Stir until well combined.

3. Spoon the filling evenly into the tortillas. Roll each one tightly and place them seam-side down in a greased 9x13-inch baking dish.

4. In a bowl, mix the enchilada sauce with heavy cream until smooth. Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.

5. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly. Let cool slightly before serving. Garnish with green onion. This should make 8 to 10 enchiladas