Buffalo Chicken Enchaladas with Creamy Ranch Sauce Prep: 25 mins; Total: 1 hr. 15mins Servings: 6 (2 enchaladas each) Ingredients 1 can (10 3/4 ozs) condensed dream of chicken soup 1 cup refrigerated sour cream ranch dip 2/3 cup chopped green onions (about 10 medium) 3 cups chopped cooked chicken 3/4 cup buffalo wing sauce 1 package flour tortillas for soft tacos and fajitas(twelve 6-inch tortillas) 3 cups shredded Cheddar cheese (12 oz) Directions HEAT oven to 350 degrees. Spray 13x9-inch (3-quart) 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. *COVER dish tightly with foil. Bake 40-45 mins. or until hot and bubbly. REMOVE from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 mins. longer or until cheese is melted. *HIGH ALTITUDE(3500-6500 ft) When dish is covered with foil; bake 45-50 mins) TO ADD MORE HEAT: add 1 tsp. red pepper sauce to the buffalo wing sauce.