Instructions
- Season Chicken with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper.
- Slow cook Chicken in a slow cooker on low for 6-8 hours, or until easily shredded. Shred the Chicken.
- Cook Bacon until crispy. Crumble the Bacon.
- Prepare Ranch Dressing: In a bowl, combine Sour cream, Mayonnaise, Buttermilk, Chives, Parsley, Dill, Garlic, and White pepper. Mix well.
- In a large bowl, combine shredded Chicken, Ranch Dressing, and crumbled Bacon.
- Spread a thin layer of Clarified butter on one side of each tortilla.
- Place four tortillas, Butter-side down, in a large skillet. Sprinkle with Gruyere and Pepper Jack cheese.
- Top with the Chicken and Bacon mixture. Sprinkle with more Gruyere and Pepper Jack cheese.
- Place the remaining four tortillas on top, Butter-side up.
- Cook over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Cut into wedges and serve immediately.
