CPT: The Perfect Combo

Today for lunch, we decided that we wanted to put a little spin on an office favorite - Crack Chicken. But, how could we make this already amazing recipe even tastier?

Thanks to another recipe that piqued our interest, we figured out what we wanted to do: Crack Chicken Enchiladas! And we’re happy to report that it actually turned out pretty good!

You can give this concoction a try by following the recipe below:

Crack Chicken Enchiladas

Ingredients

• 4 lbs chicken breast
• 4 - 8 oz blocks of cream cheese, cubed
• 4 1 oz. packets Dry Ranch Dressing Mix
• 3 lbs bacon
• 1 Stick Unsalted Butter
• 2 Red Onion, thinly sliced
• 4 4 oz. cans diced green chilies
• 48 oz. Shredded Mexican Cheese
• 1 cup half and half
• 4 8 oz. Frontera Red Chile Enchilada Sauce
• 40 9” Flour Tortillas
• 4 to 6 jalapenos, thinly sliced

Directions

Prepare Chicken:

• Place chicken in 11x13 pan
• Top evenly with cream cheese cubes then sprinkle the dry ranch evenly over the top
• Bake at 350 degrees for 1 hour
• Chicken is ready when it can easily be shredded with a fork, shred chicken

Prepare Onion:

• Melt 1 Stick butter in a large skillet over medium heat
• Cook onion and sauté until tender

Prepare Bacon:

• Chop bacon into small pieces, fry until crisp, drain

Create Enchiladas:

• Combine chicken, chilies and bacon until mixture is thoroughly combined.
• Divide mixture evenly among the tortillas (approximately ½ cup per), roll and trim ends as needed. Place on greased sheet pan flap side down.
• Mix half and half and enchilada sauce, pour evenly over enchiladas.
• Top with shredded cheese
• Cover with a tent of foil (so the cheese doesn’t stick) and bake at 350 degrees for 35 minutes or until cheese is melted and center is hot.
• Serve hot with sliced jalapeno, sour cream, salsa, guacamole, or all your favorite toppings!

Serves: 30 People

Thanks to Lemon Tree Dwelling and Gonna Want Seconds for inspiring this merged recipe yumminess!