Ingredients: |
Ingredients: 1/4 c chopped onion 1 1/2 lb ground chicken 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 lb bacon, cooked and chopped 15 oz can diced tomato, drained (reserve juice)
2 T ranch dressing 2 T sour cream
2 c. chicken broth 3 T butter 3 T flour 1 c. sour cream 8-10 medium sized flour tortillas 2 cups shredded Cheddar-Monterey Jack cheese blend
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Directions: |
Directions:Preheat the oven to 450 degrees. Spray a 9x13 pan with cooking spray. Cook and stir chicken and chopped onion breaking up the meat like sloppy joes; season with salt, pepper, and garlic powder. Mix 2 T ranch dressing and 2 T sour cream together in a small bowl. Remove chicken mixture from heat and add bacon and 3/4 of the can of drained tomatoes. Stir ranch mixture into the skillet to barely coat chicken. Spoon 3-4 tablespoons chicken mixture across the middle of a tortilla.. Sprinkle about a tablespoon of 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 to fill pan. Melt butter in medium skillet, whisk in flour and cook for two minutes or until flour starts to brown. Whisk in chicken broth and reserved juice from diced tomatoes and cook until slightly thickened. Remove from heat and stir in 1 cup sour cream. Pour sauce over top of filled tortillas. Scatter remaining diced tomatoes over the sauce. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything. Bake in the preheated oven until cheese begins to brown, about 15-20 minutes. |