Buffalo Chicken Enchiladas with Creamy Ranch Sauce

(from cherrycougar’s recipe box)

Source: RecipeThing user reenum

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

  1. at oven to 350. Spray 13×9″ glass baking dish with cooking spray.

  2. In medium bowl, mix soup, dip and 1/3 cup of the onions.

  3. In large bowl, mix chicken and buffalo wing sauce until coated.

  4. Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish.

  5. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese.

  6. Fold sides of tortillas over filling; place seam side down in baking dish.

  7. Spoon remaining soup mixture over filled tortillas.

  8. Cover tightly with foil.

  9. Bake 40-45 min or until hot and bubbly.

  10. 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.

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