Cheesy Jalapeno Chicken Enchiladas

These chicken enchiladas are cheesy, flavorful, and smothered in creamy jalapeno dip. They are just as delicious as they look. They are filling and perfect with a side salad.

Ingredients:

4 cooked chicken breasts, shredded

10 tortillas, soft taco sized

8 ounces cream cheese

6 jalapenos, seeded and diced, divided

4 cups shredded Colby jack cheese, divided

6 slices bacon, cooked and chopped

2 teaspoons salt, divided

1 teaspoon pepper, divided

1 teaspoon garlic powder, divided

2 Tablespoons butter, melted

1/2 cup mayonnaise

1/2 cup ranch dressing

Shredded cheese for garnish

Sliced jalapenos for garnish

Directions:

Preheat oven to 350°F.

Finely dice seeded jalapenos. Thinly slice an extra jalapeno for garnish, if desired.

Mix together chicken, cream cheese, 2 cups cheese, bacon, 1/2 of each: jalapenos, salt, pepper and garlic powder.

Lay out 10 tortillas and fill each with chicken mixture. Roll into a log and place each into a large greased baking dish.

Brush top of tortillas with melted butter.

Bake for 10 minutes until golden brown and just crispy.

While enchiladas are cooking, mix together mayonnaise, ranch dressing, 1 cup cheese and remaining, jalapenos, salt, pepper and garlic powder.

Remove tortillas from oven and pour sauce over top, spread evenly.

Sprinkle with extra shredded cheese and sliced jalapenos, if desired.

Bake for 10-15 minutes until bubbling and golden brown.

Enjoy!