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Buffalo Chicken Enchiladas with Creamy Ranch Sauce ~ Serves 6
Ready in 1-2 hrs

Love buffalo wings with ranch dipping sauce? Try this version of chicken enchiladas that have the same great flavors.

10.75 ounce can condensed cream of chicken soup
1 cup sour cream ranch dip (or make your own**)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6-inch size)
3 cups shredded cheddar cheese

**Ranch Dip
1 cup vegan mayonnaise
1/8 cup nondairy milk
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Whisk together all the ingredients until smooth and fold in the freshly chopped herbs.
If you use a regular vegan mayonnaise without garlic in it already, then you might also want to add 1 teaspoon of garlic powder to the ranch dip.
Alternatively, you can blend together vegan mayonnaise, nondairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground black pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving.

Heat oven to 350 degrees F. Spray 13x9" glass baking dish with 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.
Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup 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.
Cover tightly with foil.
Bake 40-45 minutes or until hot and bubbly.
Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions.
Return to oven; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition ~ 710 calories, 39 grams fat, 43 grams carbohydrates, 44 grams protein per serving.


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