Best Chicken Bacon Alfredo Enchiladas Recipes

THE BEST CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
• In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
• Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
• Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
• Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
• Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
• Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

CHICKEN-BACON-RANCH ENCHILADAS

Steps:

• Heat oven to 375°F.
• In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
• In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
• In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
• Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
• Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
• Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

BACON CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

BACON-RANCH CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until bubbly on top, about 15 minutes.

CHICKEN FETTUCCINE ALFREDO WITH BACON

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. , Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon. , Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE

Steps:

• Lightly brown chicken in skillet with oil.
• After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
• Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
• Add in spices while it is cooking.
• Preheat oven to 385.
• Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
• Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
• Add in sliced jalapenos and 1/2 the cilantro.
• Shredd the chicken with 2 forks.
• Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
• In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
• Pour that over the top of all of the enchillada rolls.
• Sprinkle with the mozzarella cheese and cover with tin foil.
• Bake for 30 minutes.
• In the last 5 minutes, remove the tin foil and allow to brown in oven.
• Top with shredded lettuce, tomatoes, cilantro and sour cream.

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!