Chicken, Bacon, Ranch Enchiladas

This one took a bit of prep time, but everyone seemed to like it.

Enchiladas

4

cups shredded deli rotisserie chicken 

9

slices bacon, crisply cooked and crumbled

1

packet (1 oz) ranch dressing & seasoning mix

1

pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce (I couldn't find this.)

2

cups shredded Mexican blend cheese (8 oz)

20

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)  (I used large tortillas, and it only filled about 6 of them.)

Sauce

2

tablespoons olive oil

1/2

cup chopped onion

1

can (4.5 oz) Old El Paso™ chopped green chiles

2

tablespoons Gold Medal™ all-purpose flour

2

cups Progresso™ chicken broth (from 32-oz carton)

1

cup sour cream

Directions

• 1Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish.
• 2In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month.
• 3In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps.
• 4Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute.
• 5Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon.
• 6Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.