Monday, June 23, 2008

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

  • 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.


Aaron, Brenna, and Cordellia said...

This is Aaron and being the first consumer of the "Buffalo Chicken Enchys" I found that they we very desireable and I wanted my family to partake. In all honestly it was very tasty and in fact I had them for dinner and breakfast and lunch and would probably have then again for dinner except I already ate them. So...bottom line, try them.

Anonymous said...

These are so good, but instead of using ranch dip, I use 1-cup sour cream and 1 envelope dry ranch dressing mix and combine with the soup. I also add chopped cook bacon to the last 5 minutes (I use the microwave variety and just chop and toss to top of casserole. This si so good!