Buffalo Chicken Enchiladas

Although neither Adam nor I like spicy food we are both weirdly in love with buffalo flavor. As soon as I saw these in my google reader I knew I was going to make them, I had half a thing of sweet baby rays buffalo sauce in the fridge and this was the perfect use.

I ended up using 2 chicken breasts, and 8 shells. But kept everything else with the same amount, I omitted the green onions.

We loved these, they were simple to throw together and were very delicious, I am excited to eat them for lunch today

Buffalo Chicken Enchiladas (From: Cassie Craves, Originally From: Pillsbury Annual Recipes)

• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 cup refrigerated sour cream ranch dip
• 2/3 cup chopped green onions (about 10 medium onions)
• 3 cups chopped cooked chicken
• 3/4 cup buffalo wing sauce
• 12 6-inch tortillas
• 3 cups shredded cheddar cheese

Heat oven to 350 degrees. Spray 13 x 9-inch glass baking dish with non-stick cooking spray. In medium bowl, mix soup, dip, and 1/3 cup of the 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 scant 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 dish tightly with foil. Bake 40 to 45 minutes or until hot and bubbly.

Remove from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.

Tagged as: Chicken