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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.
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