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Preheat oven to 350ºF. Spray a 9x13 pan with cooking spray.
Combine chicken, ranch dressing, 1 cup shredded cheddar cheese, and crumbled bacon in a large bowl.
Divide the chicken mixture between the tortillas. Place the chicken mixture down the center of each tortilla. Roll up in tortillas and place seam-side down in the baking dish.
In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and stir in sour cream, taco seasoning, and green chilies.
Pour sauce over enchiladas and top with remaining cheese.
Bake 20-25 minutes and then broil for a few minutes to brown the cheese.