Buffalo Chicken Enchiladas with Creamy Ranch Sauce

1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped roasted deli chicken
3/4 cup purchased buffalo wing sauce
12 (6-inch) flour tortillas
3 cups shredded cheddar cheese

Heat oven to 350 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 tablespoons 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 over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover tightly with foil.

Bake 40-45 minutes or until hot and bubbly.

Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.

Serves 6.