Buffalo Chicken Enchiladas with Creamy Ranch Sauce
ready in: 1-2 hrs
recipe id: 37061
photo by: CDKitchen Staff
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Love buffalo wings with ranch dipping sauce? Try this version of chicken enchiladas that have the same great flavors.
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
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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