Crack Chicken Enchiladas Recipe – these enchiladas are seriously delicious. Tortillas stuffed with tender chicken, creamy ranch dressing, cheddar cheese, and crispy bacon. Top them with a luscious sour cream enchilada sauce for the ultimate Tex-Mex experience. Perfect for a weeknight fiesta or family dinner, this dish is a crowd-pleaser that’ll have everyone asking for seconds.
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Sour Cream Chicken Enchiladas
These Crack Chicken Enchiladas are out-of-this-world delicious! The creamy and savory filling is made with tender shredded chicken, crispy bacon, gooey cheddar cheese, and creamy ranch dressing. And when that filling is wrapped in soft flour tortillas and smothered with a rich and flavorful sour cream enchilada sauce, you’ve got an irresistible dish. Every bite is bursting with flavor! These white chicken enchiladas will surely become a new favorite in your household – trust me, you won’t be disappointed!
What does CRACK mean?
If a recipe has “crack” in the title it means that the recipe has cheddar, bacon, and ranch in the ingredients. It all started with my Crack Dip way back in 2007. I made the dip for a Titans football game. Everyone went crazy over it. We couldn’t stop eating it and said it was like crack. The name stuck.
According to the dictionary, the definition of crack is “of superior excellence or ability”. We think the flavor combination of cheddar, bacon, and ranch fits this definition! This recipe is most definitely of superior excellence!
How to Make Crack Chicken Enchiladas
These white chicken enchiladas are super easy to make with only a few simple ingredients. Combine shredded chicken, ranch dressing, shredded cheddar cheese, and crumbled bacon in a large bowl.
Place the chicken mixture down the center of each tortilla. Roll up in tortillas and place seam-side down in the baking dish.
To make the homemade enchiladas sauce, melt butter in a medium saucepan. Whisk in flour over medium-high heat and cook for one minute. Add chicken broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and stir in taco seasoning, sour cream, and diced green chiles. Season with salt and black pepper.
Pour sauce over enchiladas and top with shredded cheese. Bake in a preheated oven until heated through. Pop the pan under the broiler and broil until the cheese starts to brown. Garnish with fresh cilantro.
Helpful Tips & Frequently Asked Questions
- I use a store-bought rotisserie chicken for the chicken in this recipe.
- You can use any cooked chopped chicken you have on hand.
- Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken.
- I like to use low-carb flour tortillas.
- You can use corn tortillas.
- I use precooked bacon to cut down on the prep time.
- You can substitute turkey bacon for the pork bacon.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Variations/Additions:
- onions
- bell peppers
- jalapeños
- black beans
- Rotel tomatoes
- cumin
- garlic powder
- chili powder
- cayenne pepper
- Can I freeze White Chicken Enchiladas? The sour cream enchilada sauce doesn’t freeze well. The texture changes after being in the freezer. I suggest freezing the filled tortillas and adding the sauce before baking.
- Fill the tortillas and place them in a casserole dish. Cover the pan with plastic wrap and aluminum foil and freeze for up to 4 months.
- When ready to bake, thaw the enchiladas and prepare the sauce. Bake as directed.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with White Chicken Enchilada Casserole
These enchiladas are a new favorite at our house. When it comes to what to serve with these enchiladas, I’ve got some delicious ideas for you. Start by garnishing your enchiladas with a medley of your favorite toppings— sour cream, avocado slices, and zesty salsa verde. To balance the sumptuousness of the filling, consider serving a crisp and revitalizing green salad drizzled with a light vinaigrette dressing. The refreshing crunch of the veggies offers a delightful counterpoint to the indulgence of the enchiladas. In addition, you can introduce some authentic Mexican flavors to your spread with sides like Mexican rice or refried beans. And for an extra dose of Tex-Mex flair, don’t forget to present a tempting platter of tortilla chips accompanied by fresh salsa and creamy guacamole. These pairings will elevate your enchilada feast to a whole new level of deliciousness!
Looking for more side dish ideas? Here are some popular recipes from the website:
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Cheesy Rotel Asparagus
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Crack Chicken Enchiladas
Yield: 4 people
Crack Chicken Enchiladas Recipe – these enchiladas are seriously delicious. Tortillas stuffed with tender chicken, creamy ranch dressing, cheddar cheese, and crispy bacon. Top them with a luscious sour cream enchilada sauce for the ultimate Tex-Mex experience. Perfect for a weeknight fiesta or family dinner, this dish is a crowd-pleaser that’ll have everyone asking for seconds.
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Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
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Combine chicken, ranch dressing, 1 cup shredded cheddar cheese, and crumbled bacon in a large bowl.
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Divide the chicken mixture between the tortillas. Place the chicken mixture down the center of each tortilla. Roll up in tortillas and place seam-side down in the baking dish.
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In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and stir in sour cream, taco seasoning, and green chilies.
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Pour sauce over enchiladas and top with remaining cheese.
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Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
- I use a store-bought rotisserie chicken for the chicken in this recipe.
- You can use any cooked chopped chicken you have on hand.
- Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken.
- I like to use low-carb flour tortillas.
- You can use corn tortillas.
- I use precooked bacon to cut down on the prep time.
- You can substitute turkey bacon for the pork bacon.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, ground cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- Variations/Additions:
- onions
- bell peppers
- jalapeños
- black beans
- Rotel tomatoes
- cumin
- garlic powder
- chili powder
- cayenne pepper
- Can I freeze White Chicken Enchiladas? The sour cream enchilada sauce doesn’t freeze well. The texture changes after being in the freezer. I suggest freezing the filled tortillas and adding the sauce before baking.
- Fill the tortillas and place them in a casserole dish. Cover the pan with plastic wrap and aluminum foil and freeze for up to 4 months.
- When ready to bake, thaw the enchiladas and prepare the sauce. Bake as directed.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
