Buffalo Chicken Enchiladas with Creamy Ranch Sauce

10-3/4 oz can condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions (about 10 medium)
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
10.5 oz pkg flour tortillas (12 6" tortillas)
3 cups shredded cheddar cheese

Heat oven to 350 . 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.
Cover tightly with foil.
Bake 40-45 min 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. Serves 6 (2 enchiladas each)




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