Buffalo Chichen Enchiladas

Main Dish

Photo by Ben N.

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (10 ounce) can cream of chicken soup

  • 1

    cup sour cream ranch dip, from the refrigerated case

  • 2/3

    cup green onion, chopped

  • 3

    cups cooked chicken, chopped

  • 3/4

    cup buffalo wing sauce

  • 12

    (6 inch) tortillas

  • 3

    cups cheddar cheese, shredded

Directions

Heat oven to 350. Spray a 13x9 inch glass dish. In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated. (reserve 1/2 cup shredded cheese for garnish). Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish. Spoon the remaining soup mix over filled shells. Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted. Notes Sub Kraft ranch dressing for buffalo wing sauce for a milder taste. Drizzle buffalo sauce over enchiladas prior to topping them.

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