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
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.