I made these the other night and served them with a salad.  It was a huge hit.

Buffalo Chicken Enchiladas

Ingredients

• 3 cups cut up chicken

• 3/4 cups buffalo wing sauce

• 1 cup sour cream ranch dip

• 1  can cream of chicken soup

• 2 cup cheddar cheese

• 10 flour tortillas

Directions

Heat oven to 375, grease 9×13 dish. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smooth about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch/soup  mixture over the tops of the enchiladas. Place in the oven, covered with foil, for about 40 min. Then remove foil and add desired amount of cheese and bake 5 more minutes.

Green onions are an option with these enchiladas; you can place them cut up with the chicken and then sprinkle on top with the cheese.