Chicken Bacon Ranch “Enchiladas”

Ingredients

• 6 slices bacon, cooked and crumbled
• 1 pound chicken breasts, cooked and shredded or cubed
• 1 packet (1 ounce) ranch seasoning
• 2 cups salsa verde
• 1/2 cup prepared ranch dressing
• 2 cups shredded Mexican cheese blend
• 10 8-inch flour tortillas
• Green onions, chopped, for serving

Instructions

1. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
2. Cook the bacon, reserving the grease, and remove the bacon to a paper-towel lined plate.
3. Add the chicken to the reserved bacon grease, sprinkle with ranch seasoning, and cook until heated through.
4. In a small bowl, combine the salsa verde and Ranch dressing.
5. Spread about 1/3 of the salsa and Ranch mixture in the bottom of the prepared baking pan.
6. Warm the tortillas and lay them flat on a work surface.
7. Evenly divide the chicken among the tortillas.
8. Spoon about 1/3 of the remaining salsa and Ranch mixture evenly over the chicken.
9. Sprinkle half of the cheese evenly over the chicken and sauce.
10. Roll up the tortillas and place them, seam side down, into the prepared baking pan.
11. Spoon the remaining salsa and Ranch mixture over top of the rolled tortillas.
12. Sprinkle remaining cheese over top.
13. Bake in the preheated oven for about 30 minutes or until the cheese on top is melted and bubbly.