Bacon-Ranch Chicken Enchiladas
These bacon-ranch chicken enchiladas are not authentically Mexican in the slightest but are easy to make with leftover chicken and they taste great!
Preheat the oven to 450 degrees F (230 degrees C).
Spray a 9×12-inch brownie pan with cooking spray.
Heat olive oil in a large skillet over medium heat.
Add onion and cook until soft about 5 minutes.
Stir in chicken bacon and roasted garlic.
Season with salt pepper and garlic powder.
Stir in green onions.
Mix ranch dressing and sour cream together in a small bowl.
Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.