Buffalo Chicken Enchiladas

Name: Buffalo Chicken Enchiladas
Cuisine: American
Ingredients: 1 lb cooked, shredded chicken; 1 packet ranch dip seasoning; 4 oz cream cheese; 1/3 cup hot sauce; 1/2 cup shredded cheddar cheese; 1 cup buffalo wing sauce; 1/4 cup water; flour tortillas (5 large); 1 cup shredded cheddar cheese; (optional) blue cheese crumbles; (optional) green onions

Hannah V @cook_22549159

Philadelphia, PA

Buffalo Chicken Enchiladas

Hannah V @cook_22549159

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Ingredients

Enchilada Filling
1 lbcooked, shredded chicken
1 packetranch dip seasoning
4 ozcream cheese
1/3 cuphot sauce
1/2 cupshredded cheddar cheese
Enchilada Assembly
1 cupbuffalo wing sauce
1/4 cupwater
flour tortillas (5 large)
1 cupshredded cheddar cheese
(optional) blue cheese crumbles
(optional) green onions

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Steps

1

Prepare your filling. Mix together the shredded chicken, ranch dip packet, cream cheese, hot sauce, and cheddar cheese.
2

Assemble your enchiladas. Spread a large spoonful of the filling on a tortilla in a line down the center and roll it up tightly. Use as many tortillas as necessary to use all your prepared filling.
3

Combine 1 cup of buffalo wing sauce and 1/4 cup water. Spread about 1/3 of this mixture on the bottom of the baking dish. Place the assembled enchiladas in the dish. Spread the remainder of the sauce over the enchiladas and sprinkle with cheese.
4

Bake at 375˚ until the cheese has melted and the enchiladas are hot and bubbly. (About 20-25 minutes)
5

Tips:
- Top with green onions, additional buffalo sauce, ranch sauce, blue cheese, etc.
- Serve warm with carrot sticks and celery