Buffalo Chicken Enchiladas with Creamy Ranch Sauce
 
10-3/4 oz.  can condensed cream of chicken soup
1 cup  purchased sour cream ranch dip
2/3 cup  chopped green onions (about 10 medium)
3 cup  chopped cooked chicken
3/4 cup  purchased buffalo wing sauce
10.5 oz.  pkg flour tortillas (12 6" tortillas)
3 cup  shredded cheddar cheese
 
heat oven to 350 . spray 13x9" glass baking dish with 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 tbsp 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 tightly with foil. 
bake 40-45 min or until hot and bubbly. 
remove from oven. uncover; sprinkle with reserved 1/2 cup cheese and 
remaining 1/3 cup onions. return to oven; bake uncovered about 5 min 
longer or until cheese is melted. serves 6 (2 enchiladas each) 
 
 
 
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(ID: 3084) Mirror: rec.food.recipes: Fri, Mar 25, 2005


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