10¾ oz. can condensed cream of chicken soup
cup purchased sour cream ranch dip
cup chopped green onions
cups chopped cooked chicken
cup purchased buffalo wing sauce
7-8 inch flour tortillas
cups shredded Cheddar cheese
Lightly oil or spray dutch oven. In medium bowl, mix soup, dip and 1/3 of green onions. In large bowl, mix chicken and buffalo wing sauce until well combined. Spoon 2-3 Tblsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1 cup cheese for garnish. Top each tortilla with about 1/3 cup chicken mixture and 1/4 cup cheese. Roll tortillas over filling; place seam side down in prepared dutch oven. Spoon remaining soup mixture over filled tortillas. Bake for 30 minutes at 350 degrees or until hot and bubbly. Sprinkle with remaining 1 cup cheese and remaining onions; bake for 5 minutes or until cheese has melted. Makes 8 enchiladas.