Creamy Crack Chicken Enchiladas

1 pound shredded rotisserie chicken

10 strips of cooked chopped bacon

¾ cup Colby Jack cheese

⅛ cup ranch seasoning powder

1 block softened cream cheese

1 dollop of Daisy sour cream

8 flour tortillas

1 cup red enchilada sauce

½ cup heavy whipping cream

Add the shredded rotisserie chicken, cooked chopped bacon, ¾ cup Colby Jack cheese, ⅛ cup ranch seasoning powder, softened cream cheese, and a dollop of Daisy sour cream to a large mixing bowl and mix well.
Microwave the flour tortillas for about 1 minute to soften them.
Spoon the chicken mixture onto the tortillas and roll them up.
Place the rolled enchiladas in a casserole pan.
Mix 1 cup of red enchilada sauce and ½ cup of heavy whipping cream together, then pour over the enchiladas.
Top with a little more Colby Jack cheese.
Bake at 350 degrees for about 35 minutes.