Ingredients
1 can condensed cream of chicken soup
1 cup refrigerated sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
¾ cup buffalo wing sauce
12 tortillas
3 cups shredded cheddar cheese
Heat oven to 350. Spray 9x13 pan with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
Spoon 2 tbsp soup mixture down center of each tortilla. Reserve ½ cup cheese for garnish. Top each tortilla with about ¼ cup chicken mixture and scant ¼ cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.
Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
Remove from oven. Sprinkle with reserved ½ cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes long or until cheese is melted.
So when I made this, I didn't have green onions because they were getting too old. I also made a horrible Julie mistake. I read the recipe too fast and didn't really pay attention to the details. In the end, I didn't have enough chicken, I used too much cheese in the enchiladas, and didn't know to pour the remaining soup mixture ontop before it baked. Needless to say, it doesn't look like it was supposed to, and it's not pretty.
However, they still weren't half bad. The first few bites I really liked, but the more I ate the more the buffalo sauce was just too much. However, if it had the green onions, and extra soup mixture on top, it really would've balanced out the flavors. So I am determined to make this again (not soon, but in a reasonable amount of time) so I can improve it and show you a better picture of what this should look like! But I would definitely recommend trying it. Just make sure you read the recipe slowly and thoroughly!
1 comment:
This receipe sounds yummy! I'm going have to try it.
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