Ingredients
- 1 can cream of chicken soup
- 1 cup sour cream based ranch dip ( you can use 2/3 cup sour cream and 1/3 cup ranch dressing mixed together if need be)
- 2/3 cup chopped green onions
- 3 cups chopped cooked chicken
- 3/4 cup buffalo wing sauce ( as hot as you like it )
- 1 pkg. of 6 inch tortilla wraps
- 3 cups shredded cheddar cheese
Preparation
Step 1
Heat oven to 350 F. Spray a 9x13 glass baking dish with cooking spray.
In a medium bowl, mix soup, dip and 1/3 of the onions.
In a large bowl, mix chicken and buffalo wing sauce until coated. ( you can let the chicken sit in the wing sauce for a couple of hours if you wish)
Spoon 2 tbsp of soup mixture down centre of each tortilla; set remaining mixture aside.
Reserve 1/2 cup of cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and about 1/4 cup cheese. Fold sides of tortilla over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.
Cover dish tightly with foil. Bake 40-50 minutes or until hot and bubbly.
Remove from oven. Sprinkle with reserved cheese and onions. Bake uncovered for 5 minutes or until cheese is melted.