Buffalo Chicken Enchiladas With Creamy Ranch Sauce

Recipe by tessa83
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) can cream of chicken soup
  • 1
    cup sour cream ranch dip, from the refrigerated case
  • 23
    cup green onion, chopped
  • 3
    cups cooked chicken, chopped
  • 34
    cup buffalo wing sauce
  • 12
    (6 inch) tortillas
  • 3
    cups cheddar cheese, shredded
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DIRECTIONS

  • Heat oven to 350. Spray a 13x9 inch glass dish.
  • In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated.
  • (reserve 1/2 cup shredded cheese for garnish).
  • Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish.
  • Spoon the remaining soup mix over filled shells.
  • Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
  • Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.
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