Deli Chicken Recipes

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

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Yield: 6 servings

Ingredients

  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup sour cream ranch dip
  • 2/3 cup chopped green onions
  • 3 cups chopped roasted deli chicken
  • 3/4 cup purchased buffalo wing sauce
  • 12 (6 inch) flour tortillas
  • 3 cups shredded cheddar cheese

Instructions

  1. Heat oven to 350 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray.
  2. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
  3. 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.
  4. Cover tightly with foil.
  5. Bake for 40 to 45 minutes or until hot and bubbly.
  6. Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions.
  7. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.


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