Print Recipe

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


  1. Heat oven to 350 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray.
  2. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
  3. 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.
  4. Cover tightly with foil.
  5. Bake 40-45 minutes or until hot and bubbly.
  6. Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions.
  7. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.

Yield: 6 servings

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