I found this recipe in an old Pillsbury Casserole cookbook and decided to make it over the weekend. My sister-in-law Deb was p for the weekend and we had this for dinner on Saturday evening. Deb typically does not eat seconds but with this one she did! I think it was a big hit. This will definitely be in the permanent rotation.
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 can (10 3/4 ounce) cream of chicken soup
1 cup refrigerated ranch dip
2/3 cup chopped green onions (about 10)
3 cups chopped cooked chicken
1/2 cup buffalo wing sauce
12 soft flour tortillas (6-inch)
3 cups shredded cheddar cheese
1. Heat oven to 350F. Spray 13x9 inch baking dish with cooking spray. In a medium bowl, mix soup, dip and 1/3 cup onions. In a large bowl, mix chicken and buffalo wing sauce until coated.
2. Spoon 2 tablespoons soup mixture down the 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.
3. Cover dish tightly with foil. Bake 40 to 45 minutes or until hot and bubbly.
4. Remove from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.