buffalo Chicken Enchiladas with creamy ranch sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 567.8
- Total Fat: 29.2 g
- Cholesterol: 56.7 mg
- Sodium: 2,047.3 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 8.3 g
- Protein: 24.5 g
View full nutritional breakdown of buffalo Chicken Enchiladas with creamy ranch sauce calories by ingredient
Introduction
I found this recipe in a Pilsbury cookbook, but I changed the cheese to reduced fat and did the same with the dip and got a much healthier version I found this recipe in a Pilsbury cookbook, but I changed the cheese to reduced fat and did the same with the dip and got a much healthier versionNumber of Servings: 6
Ingredients
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1 can condensed cream of chicken soup
3/4 cup light sour cream
1/4 cup reduced fat rach dressing
2/3 cup chopped onion
3 cups chopped cooked chicken
3/4 cup Louisiana wing sauce
12 flour tortillas ( 6 inch)
3 cups reduced fat cheese
Directions
1) heat oven to 350 and spray 9 x 13 baking dish with cooking spray
2) In medium bowl mix soup, sour cream, dressing, and 1/3 cup of onions
3) in large bowl mix chicken and wing sauce until coated
4) spoon 2 tbsp soup mixture down center of each tortilla, set remaining mixture aside
5) top tortilla with 1/4 cup of chicken mixture and slightly less that 1/4 cup of cheese.
6) fold sides of tortilla to close and place seam side down in baking dish.
7) spoon remaining soup mixture over filled tortillas
8) cover with foil and bake 40 to 45 minutes or until hot & bubbly
9) sprinkle reserved cheese and onions over enchiladas and bake 5 minutes longer or until cheese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user MANDAMIEE.
2) In medium bowl mix soup, sour cream, dressing, and 1/3 cup of onions
3) in large bowl mix chicken and wing sauce until coated
4) spoon 2 tbsp soup mixture down center of each tortilla, set remaining mixture aside
5) top tortilla with 1/4 cup of chicken mixture and slightly less that 1/4 cup of cheese.
6) fold sides of tortilla to close and place seam side down in baking dish.
7) spoon remaining soup mixture over filled tortillas
8) cover with foil and bake 40 to 45 minutes or until hot & bubbly
9) sprinkle reserved cheese and onions over enchiladas and bake 5 minutes longer or until cheese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user MANDAMIEE.
Member Ratings For This Recipe
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MUSIKMAN43
Instead of using cream of chicken soup I used an actual enchiladas sauce and ground buffalo meat (just like hamburger), mixed the buffalo with riccota cheese, parm, mozz and 1 egg. Mixed it up and topped with enchiladas sauce and shredded cheddar. Followed pretty much the rest of the recipe. - 4/22/10
Reply from MANDAMIEE (8/16/11)
that sounds like a great variation, I'll have to try that. Thanks.