Buffalo Chichen Enchiladas
- 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
Preparation time 30mins
Cooking time 75mins
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.
Sub Kraft ranch dressing for buffalo wing sauce for a milder taste.
Drizzle buffalo sauce over enchiladas prior to topping them.