Buffalo Chicken Enchiladas with Creamy Ranch Sauce
What you need:
1 can Condensed cream of chicken soup
1/2 cup ranch dressing and 1/2 cup low fat sour cream, mixed together (this is your 'dip')
2 cups chopped cooked chicken
Frank's Red Hot Sauce
Honey BBQ sauce
4 flour tortillas (6 inch)
3 cups shredded cheddar cheese (12 oz)
How to Make:
1) Preheat oven to 350. Spray 13x9 in baking dish with cooking spray. in medium bowl mix soup and dip. In large bowl mix chicken and hot sauce. Mix in as much as you can handle! Then coat with a little bit of BBQ sauce.
2) Spoon in soup mix down center of tortilla set extra sauce aside. Then place chicken mixture over, cheese, jalapenos. Wrap with seam facing down and place into pan. Cover with remaining soup mix and cheese.
3) Cover dish tightly with foil. Bake 40 to 45 minutes or until hot & bubbly.