Ingredients

The following ingredients have 4 Servings
  • 3 cups shredded cooked chicken
  • ½ cup buffalo sauce
  • ¼ cup sour cream
  • 10 soft taco size flour tortillas ((or corn tortillas))
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 packet ranch dressing mix
  • 1 cup chicken stock
  • 1 cup half and half ((or milk))
  • 8 ounces shredded Monterey Jack cheese
  • buffalo sauce, ranch dressing and sliced green onions, for serving

Instruction

  • Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside.
  • In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream.
  • Place about 1/4 cup of the chicken mixture on the bottom third of a tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
  • In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally.
  • Slowly stream in the chicken stock while stirring.
  • Then slowly stream in the half and half while stirring. Let simmer for 2 minutes or until thickened.
  • Pour the sauce over the enchiladas in the baking dish.
  • Top with the shredded Monterey Jack cheese. Cover with foil (use nonstick foil if you have it or spray your foil with nonstick spray so the cheese doesn't stick).
  • Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly.
  • Let cool for at least 5 minutes. Top with more buffalo sauce, ranch dressing, and sliced green onions, optional.