Buffalo Chicken Enchiladas with Creamy Ranch Sauce
(from reenum’s recipe box)
Prep time: 10 minutes
Cook time: 50 minutes
Serves 6 people
Categories: continental, fusion, hispanic
Ingredients
- 10-3/4 oz can condensed cream of chicken soup
- 1 cup purchased sour cream ranch dip
- 2/3 cup chopped green onions (about 10 medium)
- 3 cups chopped cooked chicken
- 3/4 cup purchased buffalo wing sauce
- 10.5 oz pkg flour tortillas (12 6" tortillas)
- 3 cups shredded cheddar cheese
Directions
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at oven to 350. Spray 13×9″ glass baking dish with cooking spray.
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In medium bowl, mix soup, dip and 1/3 cup of the onions.
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In large bowl, mix chicken and buffalo wing sauce until coated.
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Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish.
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Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese.
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Fold sides of tortillas over filling; place seam side down in baking dish.
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Spoon remaining soup mixture over filled tortillas.
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Cover tightly with foil.
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Bake 40-45 min or until hot and bubbly.
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Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.