This Monterey-Ranch Chicken Tortilla Bake is what would happen if two of my favorite dishes, Monterey-Ranch Chicken and Chicken Tortilla Pie, had a baby. It's so good and I can't wait to have it again. It's a dish that can be made in the morning and chilled in the fridge until dinner time. Or, you can let the chicken cook in a crock pot all day and then prepare the dish right before sticking it in the oven and cooking it. I did the latter and was AMAZED at how wonderful chicken breasts cooked in the crock pot are. (Just don't overcook them, I have done that once since making this recipe and it was a disaster. The chicken gets really dry and it's not delicious, tasting or looking...)
And lest I forget to mention that this Monterey-Ranch Chicken Tortilla Bake makes for awesome possum leftovers. Basically, everything about this dish rocks. If you like the ingredient list - you must make this! Tonight. ;)
Monterey-Ranch Chicken Tortilla Bake
3 cups shredded chicken - I use the recipe for Cool-Ranch Chicken from Family Fresh Meals, without the broth.
4 burrito sized tortillas
1 cup ranch dressing
3 cups Colby Jack cheese, shredded
2 roma tomatoes, chopped
1 can sliced black olives (2.25 oz)
4 green onions, chopped
½ lb cooked bacon, crumbled
1. Heat oven to 350
2. In 9x13 casserole dish, place two tortillas down. They will overlap and that’s ok.
3. Top with half of the chicken, ranch dressing, cheese, tomatoes, olives, green onions and bacon. Lay down two more tortillas and repeat the layering.
4. Cover with foil and bake for 30 minutes. Remove foil and let cook for an additional 10 minutes or until cheese is completely melted and starting to bubble.
5. Let cool for 10-15 minutes and devour!