How to make it

  • Heat oven to 350 degrees. Spray a 13x9-inch (3 quart) glass baking dish with nonstick cooking spray.
  • In a medium bowl, mix soup, dip and 1/3 c. of the green onions.
  • In a large bowl, combine the chicken and buffalo wing sauce; mix until chicken is coated.
  • Spoon 2 Tbsp. soup mixture down the center of each tortilla; set remaining mixture aside. Reserve 1/2 c. cheese for garnish. Top each tortilla with about 1/4 c. chicken mixture and slightly less than 1/4 c. cheese. Fold sides of tortilla over filling; place seam side down in prepared baking dish. Spoon remaining soup mixture over filled tortillas.
  • Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
  • Sprinkle with reserved 1/2 c. cheese and remaining 1/3 c. green onions. Bake uncovered about 5 minutes longer or until cheese is melted. 6 servings (2 enchiladas each).
  • NOTES: Leftover chicken works great in this recipe, or use the meat from a deli-roasted chicken.
  • To kick up the heat, add 1 tsp. red pepper sauce to the buffalo wing sauce.

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