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Buffalo Chicken Enchiladas with Creamy Ranch Sauce Recipe

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This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 cup sour cream ranch dip
10 green onions, chopped
3 cups cooked chicken
3/4 cup buffalo wing sauce
12 flour tortillas
3 cups shredded cheddar cheese

Directions:
Directions:
Heat oven to 350.

Sray 13 x 9 baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup onions.

In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 tablespoons 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 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.

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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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