Submitted by Angela Mills (from the Pillsbury "Casseroles" Cookbook):
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
1 pkg. 6 inch flour tortillas (pkg. of at least 12)
3 cups shredded Cheddar cheese (12 oz)
1) Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
2) Spoon 2 tablespoons soup mixture down 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. Cover tightly with foil.
3) Bake 40-45 minutes or until hot and bubbly.
4) Remove from oven. Uncover; sprinkly with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.