BUFFALO CHICKEN ENCHILADAS WITH RANCH SAUCE RECIPES

Name: Buffalo Chicken Enchiladas With Creamy Ranch Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 (10 ounce) can cream of chicken soup; 1 cup sour cream ranch dip, from the refrigerated case; 2/3 cup green onion, chopped; 3 cups cooked chicken, chopped; 3/4 cup buffalo wing sauce; 12 (6 inch) tortillas; 3 cups cheddar cheese, shredded

BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE RECIPE ...

Buffalo Chicken Enchiladas With Creamy Ranch Sauce Recipe ... image

These enchiladas are so tasty and you can use whatever hotness of buffalo wing sauce that you like. I choose to use a very mild wing sauce from Buffalo Wild Wings.

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can cream of chicken soup
1 cup sour cream ranch dip, from the refrigerated case
2/3 cup green onion, chopped
3 cups cooked chicken, chopped
3/4 cup buffalo wing sauce
12 (6 inch) tortillas
3 cups cheddar cheese, shredded

Steps:

Heat oven to 350. Spray a 13x9 inch glass dish.
In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated.
(reserve 1/2 cup shredded cheese for garnish).
Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish.
Spoon the remaining soup mix over filled shells.
Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 652.3, FatContent 32.6, SaturatedFatContent 15.5, CholesterolContent 115.6, SodiumContent 1248.9, CarbohydrateContent 48.1, FiberContent 2.9, SugarContent 2.4, ProteinContent 39.9

BUFFALO CHICKEN ENCHILADAS | LODGE CAST IRON

Buffalo Chicken Enchiladas | Lodge Cast Iron image

Turn your buffalo chicken skills up a notch with these spicy enchiladas!

Provided by Lodge Cast Iron

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 15

Ingredients

3 cups of rotisserie chicken, shredded
2 ½ cup of buffalo sauce, or make your own (recipe below)
8 of ounces cream cheese, softened
¾ cup of hot sauce (Frank's, Louisiana, or similar)
3 cups of white cheddar cheese, grated or shredded
½ cup of blue cheese
¼ cup of ranch dressing
8 of 8" flour tortillas
½ cup of flour tortillas
½ cup of green onions, chopped
1 cup of hot sauce (Frank's or similar)
1 cup of tomato sauce
3 tablespoons of unsalted butter
2 teaspoons of white vinegar
¼ cup of ranch dressing, plus more for drizzle

Steps:

In a medium sauce pan melt butter.
Add hot sauce, tomato sauce, and vinegar, and simmer over medium low heat, stirring until combined.
Remove from heat and stir in ranch dressing.
Preheat oven to 400° F.
In a medium bowl, combine chicken, cream cheese, and hot sauce.
Spread ½ cup of buffalo sauce in the bottom of a 9x13" stoneware baking dish.
Working one at a time, spread ¼ cup of the filling onto a tortilla and sprinkle with cheddar cheese and green onion. Roll the tortilla up and place seam side down in the baking dish.
Repeat until the baking dish is full. Pour the remaining sauce over the top of the enchiladas.
Sprinkle remaining cheddar and blue cheese.
Bake enchiladas for 15-20 minutes.
Drizzle with ranch and sprinkle with sliced green onion to serve.

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