Buffalo Chicken Enchilladas with Creamy Ranch Sauce

This is a favorite of Brian's. I think I made this for the first time about 5 years ago, and it's been a favorite ever since!

prep time: 25 minutes
(ready in 1 hour 10 minutes)
Servings: 6
(2 enchilladas each)

Ingredients:
1 can (10 oz) condensed cream of chicken soup
1 cup purchased sour cream ranch dip (I used ranch dip w/ a spoonful of sour cream)
2/3 cup chopped green onions (about 10 medium)
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
1 package (10.5 oz) flour tortillas for soft tacos and fajitas (twelve 6 inch tortillas)
3 cups shredded cheddar cheese (12 oz)
~ ~ I also used a bit of cayenne pepper, some chili powder, and garlic powder because we like a little bit of a kick.

1. Heat oven to 350 degrees. Spray 13x9 inch (3quart) glass baking dish 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.

2. 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 filing; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.

3. Bake 40-45 minutes or until hot and bubbly

4. Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.

Enjoy!! We're having leftovers from last nights dinner, for lunch today!!