BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE

BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE
BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    10 3/4 oz. can condensed cream of chicken soup

  • 1

    cup purchased sour cream ranch dip

  • 2/3

    cup chopped green onions

  • 3

    cups chopped cooked chicken

  • 3/4

    cup purchased buffalo wing sauce

  • 8

    7-8 inch flour tortillas

  • 3

    cups shredded Cheddar cheese

Directions

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.

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