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Buffalo Chicken Enchiladas Recipe

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This recipe for Buffalo Chicken Enchiladas, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Crawford-Stouffer
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Cream of Chicken soup
1 cup sour cream ranch dip
2/3 cup chopped green onion
3 cups chopped cooked chicken
3/4 cup buffalo wing sauce
12 flour tortillas
3 cups shredded cheddar cheese

Directions:
Directions:
Heat oven to 350. Spray 13x9 glass baking dish with nonstick spray. In medium bowl, mix soup, dip and 1/3 cup onions. In large bowl, mix chicken and wing sauce until blended. Spoon 2 tbs of soup mixture in each tortilla; set remainder aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with 1/4 cup chicken mixture and 1/4 cup cheese. Rull up and place seam side down in dish. Spoon remaining chicken mixture over filled tortillas. Cover dish tightly with foil and bake 40-45 minutes. Remove from oven; sprinkle with remaining cheese and onions. Bake uncovered about 5 minutes longer.

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

 

 

 

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