Buffalo Chicken Enchiladas with Creamy Ranch Sauce

By learen

Ingredients

• 1 can cream of chicken soup
• 1 cup refrigerated sour cream ranch dip
• 2/3 cup green onion, chopped
• 3 cups cooked chicken, chopped
• 3/4 cup buffalo wing sauce
• 12 each six inch tortillas
• 3 cups shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350 and spray Pam in a 13x9 baking dish.

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

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

4. Spoon 2 T soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas up and place seam side down in baking dish. Spoon remaining soup mixture over tortillas.

5. Cover dish tightly with foil and bake 40-45 minutes or until hot and bubbly.

6. Remove from oven and sprinkle with the rest of the cheese and onions. Bake another 5 minutes.