Buffalo Chicken Enchiladas With Creamy Ranch Sauce

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Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

These enchiladas are so tasty and you can use whatever hotness of buffalo wing sauce that you like. I choose to use a very mild wing sauce from Buffalo Wild Wings.

Ingredients Nutrition

  • 1 (10 ounce) can cream of chicken soup
  • 1 cup sour cream ranch dip, from the refrigerated case
  • 23 cup green onion, chopped
  • 3 cups cooked chicken, chopped
  • 34 cup buffalo wing sauce
  • 12 (6 inch) tortillas
  • 3 cups cheddar cheese, shredded

Directions

  1. Heat oven to 350. Spray a 13x9 inch glass dish.
  2. In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated.
  3. (reserve 1/2 cup shredded cheese for garnish).
  4. Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish.
  5. Spoon the remaining soup mix over filled shells.
  6. Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
  7. Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.
Most Helpful

5 5

This is a family favorite it is requested all the time. The only thing I do is shred my chicken instead of chopped it works better. Also I brush the top of the enchiladas with the soup mix instead of spoon it on. I have mixed up the cheeses also, using different kinds or what is on hand. The buffalo wing sauce I use is Frank's also. Serve this with a salad and you are all set.