Monday, August 28, 2006

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

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.

1 comment:

Share Your Recipes said...

Review from Angela: I thought it was very good and had a different flavor than your typical chicken enchiladas. I served this with chips and salsa but would have liked a salad, corn or refried beans (I just wasn't prepared).

I typed this recipes just as it said but here are some things I changed...

*The "sour cream ranch dip"...I bought 16 oz. sour cream and the packaged ranch dip and made my own dip but just used half of it.

*I didn't use nearly the amount of cheese it called for and it tasted fine.