Menu Monday

It's been a while since I posted a recipe. Here's one of Josh's favorites!

Buffalo Chicken Enchiladas
3 cups cooked chicken, shredded/pulled
1 can, 98% fat free cream of chicken soup
8 oz light sour cream
1/2 packet, sour cream ranch dip mix (Hidden Valley)
3/4 cup buffalo wing sauce (I used a mix of hooters and texas pete's)
3 cups, cheddar cheese
Green onions, chopped (for garnish)
6 fat free/low fat tortillas (6 inch/soft taco size)

Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. Mix chicken and wing sauce until fully coated. In a separate bowl, mix sour cream and dip mix. Add cream of chicken soup and mix. Lay tortilla on a plate, layer 2 tablespoons soup mixture, about 1/4 cup chicken, and cheddar cheese. Fold in sides, and place seam side down in the 9 x 13 pan. Repeat for remaining tortillas. Spread remainder of soup mixture over the top of the enchiladas. Cover tightly with aluminum foil. Bake for about 40-45 minutes. Remove pan from oven, discard foil, and sprinkle remainder of cheese over the enchiladas. Bake for about 5 minutes, until cheese is melted.