Let me start off by saying that I love buffalo wing sauce! Just like the woman says on the Frank's Hot Sauce commercial, "I put that **** on everything"...and I do. I have even dipped a bagel into it before just so I could have a reason to be eating buffalo wing sauce. So, if you enjoy it as much as me...you will enjoy this recipe!
Ingredients
1 can of cream of chicken soup (I prefer to use the reduced fat/sodium ones)
1 cup of prepared ranch dip
2/3 cup of chopped green onions
3 cups of cooked and shredded chicken
3/4 cup of buffalo wing sauce (I prefer Frank's)
10 flour tortilla shells (6inch)
3 cups of shredded monterey jack cheese
Preheat your oven to 350 degrees and spray a 13x9 cooking dish with cooking spray. In one bowl, mix together the soup, ranch dip and half of the chopped green onions. In another bowl, mix together the chicken and the buffalo wing sauce. To assemble each enchilada you will first spread about 2 tbs of the soup mixture down the center of the tortilla. Then, you will add some of the buffalo chicken down the center of the tortilla along with some of the shredded cheese, making sure not to add too much so you will still be able to roll it up without the inside mixture oozing out. Place the tortilla fold side down and repeat this process with all 10 tortillas. After you have assembled all of the enchiladas, pour the remaining soup mixture down the top of the enchiladas making sure to spread it evenly. Cover the dish with foil and bake for 40 to 45 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining shredded cheese and green onions and bake uncovered for an additional 5 minutes or until the cheese has melted. Let dish cool for 10 minutes before serving. Enjoy!
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