BUFFALO CHICKEN ENCHILDAS

 

  • Cooking Time: 45-50
  • Servings:
  • Preparation Time: 15-20

Ingredients

  • 1 can condensed cream of chicken soup
  • 16oz sour cream
  • 1 packet Hidden Valley ranch mix
  • 1 cup chopped green onions
  • 1 ½ pounds cooked chicken breasts, shredded*
  • 1 ½ C favorite buffalo wing sauce (I used Frank’s Red Hot)
  • 15-20 flour tortillas, 6” size
  • 2 C shredded cheddar or Jack cheese

Directions

  • 1. Preheat oven to 350°
  • 2. Spray 13”x9” baking dish
  • 3. In medium bowl, mix soup, sour cream, ranch mix and ½ C of green onions
  • 4. In a large bowl, mix shredded chicken and buffalo sauce, until well coated
  • 5. Spoon 2 tbsp soup mixture onto tortillas, spread around,
  • 6. Add 2 tbsp of chicken mixture, length wise near bottom, add some shredded cheese
  • 7. Roll up tortilla, place in pan seam side down. Repeat until pan is full.
  • 8. Spoon remaining soup mixture over tortillas, cover tightly with foil and bake 45 minutes
  • 9. Uncover, and sprinkle with remaining cheese and green onions and maybe some sauce too!
  • 10. Bake uncovered until cheese is melted. Enjoy!

Notes

I got this a long time ago from the Indiana Knottie Cookbook. I don't know who it is from, sorry! It is really easy to make!

Categories: Casserole  Main Dish  Poultry 
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