- 3 cups cut up chicken (even rotisserie, or left over chicken will work)
- 3/4 cups buffolo wing sauce
- 1 cup sour cream ranch dip
- 1 can cream of chicken soup
- 1 cup cheddar cheese
- 7 flour tortillas
Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.
Green onions are an option with these enchiladas, you can place them cut up with the chicken.