Pre-heat the range to 450 degrees Fahrenheit (230 levels Celsius). Use some cooking spray onto a 9×12-inch dark chocolate pan.
Warmth olive oil inside a large frying pan over medium warmth. Add onion and prepare until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic clove. Season with salt, pepper, and garlic clove powder. Include eco-friendly let’s eat some onions.
Inside a small bowl mix together ranch dressing and sour cream together. Remove from warmth only enough ranch mixture in to the skillet to barely coat chicken.
Hold 1 tortilla and spoon 2 tablespoons of chicken mixture over the middle. Sprinkle one tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll-up tortilla. Place filled tortilla, seam-side lower, from the short finish from the pan so it doesn’t unroll. Repeat with remaining tortillas and filling until pan is stuffed with enchiladas.
Pour enchilada sauce on the top of filled tortillas to pay for without sinking them. Spread leftover Cheddar-Monterey Jack cheese blend generously on the top of all things.
Bake within the pre-heated oven until bubbly on the top, about fifteen minutes.
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