Chicken Bacon and Ranch Stacked Enchiladas

Name: Chicken Bacon and Ranch Stacked Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters all purpose flour; 2 avocados, thinly sliced; 8 strips cooked crisped bacon, crumbled; 2 Tbsps Canola oil; 237 milliliters cilantro, for garnish; 710 milliliters cooked shredded chicken breast; 113 grams diced green chilies; 1 teaspoon ground cumin; 1 teaspoon dry Ranch Dressing seasoning packet; 946 milliliters reduced sodium chicken broth; 283 grams Rotel Mild Tomatoes, drained; 237 milliliters shredded cheddar cheese; 12 white corn tortillas, taco size

Chicken Bacon and Ranch Stacked Enchiladas might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 33g of protein, 40g of fat, and If you have canolan oil, cilantro, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Place butter into a medium saucepan over medium heat to melt. Once melted, whisk in flour until smooth. Slowly whisk in chicken broth.

Ingredients you will need

Chicken Broth

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Heat and stir until thick and bubbly. Once thick, stir in cheese and reduce heat to low.

Ingredients you will need

Cheese

Add Ranch seasoning, cumin, bacon, chicken, green chilies and tomatoes, stirring to combine.

Ingredients you will need

Dry Ranch Dressing Mix

Green Chili Pepper

Tomato

Whole Chicken

Bacon

Cumin

Heat olive oil into a medium skillet over medium heat. Pan-fry tortillas for about 30 seconds each side and place on a paper towel lined plate to drain oil. Continue until all 12 tortillas are pan-fried. You may need to add more oil after a few batches.For each serving, place a tortilla onto a serving plate. Top with a spoonful of sauce and top with a pinch or two of cheese.

Ingredients you will need

Olive Oil

Tortilla

Cheese

Sauce

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Place another tortilla on top and repeat with sauce and cheese. Top with avocado slices and cilantro leaves if desired.

Ingredients you will need

Fresh Cilantro

Avocado Slices

Tortilla

Cheese

Sauce

Serve warm.

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 2

avocados, thinly sliced 8strips

cooked crisped bacon, crumbled 2Tbsps

Canola oil 237milliliters

cilantro, for garnish 710milliliters

cooked shredded chicken breast 113grams

diced green chilies 1teaspoon

ground cumin 1teaspoon

dry Ranch Dressing seasoning packet 946milliliters

reduced sodium chicken broth 283grams

Rotel Mild Tomatoes, drained 237milliliters

shredded cheddar cheese 12

white corn tortillas, taco size

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.