Buffalo Chicken Enchiladas With Creamy Ranch Sauce

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (10 ounce) can cream of chicken soup
• 1 cup sour cream ranch dip, from the refrigerated case
• 2/3 cup green onion, chopped
• 3 cups cooked chicken, chopped
• 3/4 cup buffalo wing sauce
• 12 (6 inch) tortillas
• 3 cups cheddar cheese, shredded

Recipe

• 1 heat oven to 350. spray a 13x9 inch glass dish.
• 2 in a medium bowl mix soup, dip, 1/3 cup onions. in a large bowl mix chicken, and wing sauce until coated.
• 3 (reserve 1/2 cup shredded cheese for garnish).
• 4 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.
• 5 spoon the remaining soup mix over filled shells.
• 6 cover dish tightly with foil. bake 40-45 minutes or until hot and bubbly.
• 7 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.