Categories: dinner
Ingredients
- 1 can cream of chicken soup
- 1 cup ranch dip
- 2/3 Cup chopped green onion
- 3 cups cooked chicken, chopped
- 3/4 Cup buffalo wing sauce
- 12 flour tortillas, 6 inch
- 12 ounces shredded cheddar cheese
Directions
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Preheat oven to 350°. Spray 13×9-inch (3-quart) glass baking dish
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with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the
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onions.
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In large bowl, mix chicken and buffalo wing sauce until coated.
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Spoon 2 tablespoons soup mixture down center of each tortilla; set
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remaining mixture aside. Reserve 1/2 cup cheese for garnish.
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Top each tortilla with about 1/4 cup chicken mixture and scant l/4 cup
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cheese. Fold sides of tortillas over filling; place seam side down in
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baking dish. Spoon remaining soup mixture over filled tortillas.
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Cover dish tightly with foil. Bake 40 to 45 minutes or until hot and
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bubbly.