1 can (10&3/4oz) condensed cream of chicken soup
1 cup refridgerated sour cream ranch dip
2/3 cup chopped green onions ( about 10 medium)
3 cups chopped cooked chicken
3/4 cup buffalo wing sauce
1 package (10.5oz) Old El Paso flour tortillas for soft tacos & fajitas
3 cups shredded cheese (12 oz)
1. Heat oven to 350' F. Spray 13x9 inch glass baking dish with nonstick 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.
2. Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup of 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.
3. Cover dish tightyl with foil. Bake 40-45 mins or until hot and bubbly.
4. Remove from oven. Sprinkle with reserved cheese and remaining onions. Bake uncovered about 5 mins or until cheese is melted.
Yum :)
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