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CPT: The Perfect Combo

Crack Chicken Enchiladas

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


  • 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


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!



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