Here is a new twist on buffalo chicken!
1 can (10 3/4oz) cream of chicken soup
1C regrigerated sour cream ranch dip
10-medium green onions chopped (2/3C)
3C- cooked cubed chicken
3/4C – Buffalo wing sauce
12- 6″ flour tortillas
3C- Shredded cheddar cheese (12oz)
Preheat oven to 350, spray 13X9 glass baking dish with cooking spray. In a medium bowl mix: Soup, Dip, & 1/3 of chopped onions. In large bowl, mix chicken and buffalo sauce until fully coated.
Spoon 2T soup mixture down center of each tortilla, set remaining mixture aside. (reserve 1/2C cheese for garnish) Top each tortilla with about 1/4C chicken mixture and slightly less than a 1/4C cheese, fold/roll place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.
Cover dish tightly with foil and bake 40-45min or until hot & bubbly
Sprinkel with reserved cheese and remaining chopped onions. Bake uncovered until cheese is melted.