I got this recipe from the Pillsbury Casserole book. I don't usually make things with so many pre-made ingredients, but this is delicious. Make a lot because it is even better left over! I shred my chicken, but if you don't have the time you can cube it like the original recipe says. This time I used wheat tortillas to make it a little heathier. I usually end up buying the larger tortillas, so I make less than 12 or make more of the fillings.
Serving size is 2 enchiladas, makes 6 servings
3 cups cooked chicken
3/4c Buffalo wing sauce
1 cup sour cream ranch dip
3 cups Cheddar cheese
1 can cream of chicken soup
12 - 6" tortillas
Grease a 13x9" pan and preheat the oven to 350.
To make shredded chicken, boil a pot of water and add chicken. Cook for about 20 min or untill the chicken is not pink inside anymore. Take it out and shred with a fork holding the hot meat with tongs or another fork. Stir the chicken into the wing sauce.
In a seperate bowl mix the soup, dip, and onions together to make a sauce for the inside of the enchildas. Save a good amount of the sauce for the top so the tortillas do not dry out in the oven. I set up a station to make filling each tortilla quick and easy. Save some of the cheese for the top also. Once filled, roll each tortilla and place seam down into the pan. Spread the sauce on top when pan is filled then cover with aluminum foil. Cook for 35-40 min or until hot and bubbly. Take the foil off, add the cheese, green onions and cook for another 5 min. Serve warm with a side of hot sauce! Start to finish this dish takes a little while, but the chicken could be cooked the night before. The enchiladas could even be put together ahead of time and kept in the fridge. All in all, this is a fairly easy dish for how good it is!