For the Buffalo Chicken Enchiladas

• Preheat oven to 350°F and grease a 13x9-inch baking dish.
• In a large bowl, combine the shredded chicken, cream cheese, green onions and ¼ cup of the buffalo sauce.  Divide between 6-8 tortillas, roll up tightly and set aside.
• In a saucepan, melt the butter over medium heat.  Once melted, whisk in the flour and cook for one minute, stirring constantly. Slowly add the broth, whisking often to avoid lumps. Bring to a boil.
• Stir in the remaining ¼ cup of buffalo sauce and the ranch dressing.
• Spoon about ¼ cup of the sauce mixture into the baking dish and spread out.
• Place the filled tortillas onto the sauce and cover with the remaining sauce.
• Sprinkle with Cheddar cheese.
• Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes.
• Drizzle with additional ranch dressing, buffalo sauce and sprinkle with green onions, if desired.
• Helpful hints:

  1. Use canned chicken, rotisserie chicken or leftover shredded chicken.
  2. Serve with carrots, celery and ranch dressing for a true buffalo wing experience!
  3. Try using blue cheese dressing in place of the ranch.
• Looking for a mild alternative? Try our White Chicken Enchiladas. Or, for a more traditional recipe, try our Easy Beef Enchiladas.