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    Buffalo Chicken Enchiladas


    Source of Recipe


    by Terri B.

    List of Ingredients




    10 3/4 ounces condensed cream of chicken soup
    1 cup ranch dip
    2/3 cup green onions, whole, chopped; divided
    3 cups cooked chicken, chopped
    3/4 cup buffalo wing sauce
    12 6-inch flour tortilla
    12 ounces shredded cheddar cheese

    Recipe



    1. Heat oven to 350. Spray 13x9 glass baking dish with cooking spray. In medium bowl, mix soup, dip, and half of the onions. In large bowl, mix chicken and wing sauce. (I would probably mix up the chicken and wing sauce the night before and let it marinate.)

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

    3. Bake 40 to 45 minutes or until hot and bubbly.

    4. Remove from oven. Uncover; sprinkle with remaining cheese and onions. Return to oven and bake uncovered about 5 minutes longer or until cheese is melted.

    NOTE: I couldn't find 6" tortillas, so I subbed "Soft Taco" size and only managed to fit eight in the pan, instead of 12.

 

 

 

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