Instructions
- Season Chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook Chicken in a skillet over medium heat until cooked through, about 8-10 minutes. Shred the Chicken.
- Cook Bacon until crispy. Crumble the Bacon.
- Prepare Ranch Sauce: In a bowl, combine Mayonnaise, Sour cream, Buttermilk, Chives, Parsley, Garlic powder, Onion powder, and Black pepper. Mix well.
- In a large bowl, combine shredded Chicken, Ranch Sauce, and crumbled Bacon.
- Spread a thin layer of Butter on one side of each tortilla.
- Place four tortillas, Butter-side down, in a large skillet. Sprinkle with Monterey Jack and Cheddar cheese.
- Top with the Chicken and Bacon mixture. Sprinkle with more Monterey Jack and Cheddar 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.
