Cooking Instructions

• Preheat oven to 350°F.
• In a large bowl, combine the chicken, ¼ cup of buffalo sauce, cream cheese, ranch seasoning mix, ½ cup of Monterey Jack cheese, and ½ cup of sharp cheddar cheese. Mix well until all ingredients are evenly distributed. Set aside.
• Pour 1 cup of buffalo sauce into the bottom of a 9×13-inch baking dish. Spread evenly.
• Working with one tortilla at a time, place about ½ cup of the chicken mixture onto the center of each tortilla. Wrap the tortilla tightly around the filling, tucking in the sides as you roll. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
• Pour the remaining buffalo sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the top with the remaining cheese.
• Bake for 25-30 minutes, or until the cheese is hot and bubbly. (Broil the enchiladas for an extra 2-3 minutes if you prefer the cheese to be golden brown.)
• Garnish with a drizzle of ranch dressing and chopped green onions. Serve warm.