Instead of your regular chicken and cheese enchiladas, why not make it buffalo style with a side of ranch dressing?
How To Make Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Spiced chicken meat rolled into a tasty enchilada and served with onions and cheese.
Ingredients
- 10 ¾ oz condensed cream of chicken soup , (1 can)
- 1 cup sour cream ranch dip
- ⅔ cup green onions, chopped
- 3 cups chicken, chopped
- ¾ cup buffalo wing sauce
- 10 tortillas
- 3 cups cheddar cheese, shredded
Instructions
-
Heat oven to 350 degrees F
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Spray 13x9-inch (3 qt.) glass baking dish with cooking spray.
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In medium bowl, mix soup, dip and ⅓ cup of the onions.
- In large bowl, mix chicken and buffalo wing sauce until coated.
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Spoon 2 tbsp soup mixture down center of each tortilla; set remaining mixture aside.
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Reserve ½ cup cheese for garnish.
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Top each tortilla with about ¼ cup chicken mixture and scant ¼ 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 to 45 minutes or until hot and bubbly.
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Remove from oven. Uncover; sprinkle with reserved ½ cup cheese and remaining ⅓ cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.
Nutrition
- Sugar: 2g
- :
- Calcium: 359mg
- Calories: 510kcal
- Carbohydrates: 25g
- Cholesterol: 63mg
- Fat: 38g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 8g
- Potassium: 198mg
- Protein: 19g
- Saturated Fat: 13g
- Sodium: 1493mg
- Vitamin A: 605IU
- Vitamin C: 2mg
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