These enchiladas have all the flavors of your favorite Buffalo Wing appetizer, but lightened up and turned into a hearty dinner.
To make these #dinnerdoneby9am I fully assemble the enchiladas in the morning, refrigerate all day, then bake just prior to serving.
-1 c ranch dip or dressing (I used this homemade one)
-1 c hot sauce
-3 cups cooked, shredded chicken
-4 green onions, sliced
-3/4 c shredded mozzarella cheese, divided use
-3/4 c shredded cheddar cheese, divided use
-8 medium to large tortillas
-(optional) green onions for sprinkling on top
In a small bowl, whisk together ranch and hot sauce. Reserve 1 c of mixture and set aside. Mix the remaining 1 c of the sauce with the chicken, sliced green onions, 1/2 c of mozzarella, and 1/2 c cheddar, stir well. Place 1/3 c of filling inside each tortilla and roll up, placing in the bottom of a greased 9×13 pan. Once all the enchiladas are rolled and placed, spread the reserved sauce over top and top with remaining 1/4 c of each cheese. Bake at 350 for 20-30 minutes. Let cool 10 minutes before serving. Top with extra sliced green onions, if desired.
