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Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Love buffalo wings with ranch dipping sauce? Try this version of chicken enchiladas that have the same great flavors.
recipe at a glance
Rating: 5/5 5 stars
5 reviews

ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 37061
Buffalo Chicken Enchiladas with Creamy Ranch Sauce Recipe
photo by: CDKitchen Staff
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ingredients

1 can (10.75 ounce size) condensed cream of chicken soup
1 cup sour cream ranch dip (purchased or your own recipe)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6-inch size)
3 cups shredded cheddar cheese

directions

Heat oven to 350 degrees F. Spray 13x9" 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 Tbsp 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.

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nutrition

710 calories, 39 grams fat, 43 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
120%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe0



CDKitchen Reviewed




REVIEW: recipe rating
I agree with the other review that there is a lot of sodium in this recipe, but it's SO delicious! Use a low sodium cream of chicken soup if possible, that will cut down on some of it. If you make your own ranch dip for it, use less than the amount of ranch mix called for in the sour cream, that should help too. I found the amounts and cooking time to be perfect.



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe tasted good, and was very filling. My one gripe was that with the soup, Buffalo wing sauce, and ranch mix, it got very salty after a few bites.



Guest at CDKitchen.com



REVIEW: recipe rating
I love this recipe, but I will admit it has way too much sodium. If you can't handle very salty taste, then pass. I love it though,I make it every week, and I also use a cooked rotesseri chicken and pick the meat off.



Registered Member at CDKitchen.com



Member since: May 11, 2007
REVIEW: recipe rating
Excellent dish. My husband has made special requests for this and he NEVER does that. I also used a rostisserie chicken from the deli.



Guest at CDKitchen.com



REVIEW: recipe rating
Instead of using the ranch dip, I just used sour cream. This is my boyfriend's favorite dish I've ever made. It's very yummy and SO easy if you just buy a deli chicken already cooked and pick the meat from it.