Ingredients Original recipe yields 6 servings Ingredient Checklist cooking spray 2 tablespoons olive oil ¼ cup chopped yellow onion ½ leftover rotisserie chicken, chopped ¼ cup crumbled cooked bacon 2 tablespoons roasted garlic ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 bunch green onions, chopped 2 tablespoons ranch dressing 2 tablespoons sour cream 15 (6 inch) corn tortillas, or more to taste 2 cups shredded Cheddar-Monterey Jack cheese blend 1 cup mild enchilada sauce Directions Instructions Checklist Step 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9×12-inch brownie pan with cooking spray. Step 2 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. Step 3 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. Step 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas. Step 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything. Step 6 Bake in the preheated oven until bubbly on top, about 15 minutes.