This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce from Pillsbury is bound to put a smile on the face of Buffalo Chicken lovers everywhere. Creamy, cheesy and with enough heat to warm you all the way through, they're a snap to make and kids will love them. They baked in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24-26 briquettes on the lid. I added a sprinkling of blue cheese with the chicken to really round out the flavor. I forgot to buy the green onions but added some chopped red onion instead and they were equally as good. Serve with celery sticks for an easy and filling campfire dinner.
Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 10 3/4 oz. can condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
8 7-8 inch flour tortillas
3 cups shredded Cheddar cheese
Lightly oil or spray dutch oven.
In medium bowl, mix soup, dip and 1/3 of green onions.
In large bowl, mix chicken and buffalo wing sauce until well combined.
Spoon 2-3 Tblsp soup mixture down center of each tortilla; set remaining mixture aside.
Reserve 1 cup cheese for garnish.
Top each tortilla with about 1/3 cup chicken mixture and 1/4 cup cheese.
Roll tortillas over filling; place seam side down in prepared dutch oven.
Spoon remaining soup mixture over filled tortillas.
Bake for 30 minutes at 350 degrees or until hot and bubbly.
Sprinkle with remaining 1 cup cheese and remaining onions; bake for 5 minutes or until cheese has melted.
Makes 8 enchiladas.
|Spoon soup mixture over rolled tortillas|