Enchiladas with a Twist

Who doesn't love some good Mexican? Enchiladas are typically a pretty involved meal to make, but I knew when I found this recipe I had to try it. My husband makes this meal each time it's on the menu... it's a little messy but absolutely delicious!



Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Source: Unknown
Serves 12

INGREDIENTS
1 can (10-3/4 oz size) condensed cream of chicken soup (I use Healthy Request)
1 cup sour cream ranch dip (Premade or dry mix with fat free sour cream)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

DIRECTIONS

-Heat oven to 350F.
-Spray 13x9" 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.
-Spoon 2 Tbsp 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. (When we make this, some of the chicken mixture goes on top as well)
-Cover tightly with foil.
-Bake 40-45 minutes or until hot and bubbly.
-Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions.
-Return to oven; bake uncovered about 5 min longer or until cheese is melted.

NUTRITION INFO
(based on modifications)

Calories 211.9
Total Fat 7 g
Cholesterol 39.8 mg
Sodium 770.9 mg
Potassium 220.5 mg
Total Carbohydrate 19.4 g
Fiber 1.2 g
Protein 17.4 g