If you like buffalo chicken you will like this!

A few weeks ago my friend Alison and I got together and swapped some of our favorite recipes. Last night I tried her Buffalo Chicken Enchiladas and my husband and I loved every bite. I really think you will love this. Make it and thank me later. Here is what you will need:

-1 can cream of chicken soup
-1 cup sour cream ranch dip (refridgerated)
-2/3 C. chopped green onion
-2/3 C. chopped celery (more if you really like celery!)
-3 cups cooked, shredded chicken
-3/4 C. buffalo wing sauce
-12 6inch tortillas
-3 cups shredded cheddar cheese

Step 1: Boil chicken breasts. While they boil do all your veggie chopping!
Step 2: Immediately after boiling the chicken, dump it into your Kitchen Aide mixer if you have one. Shred the chicken using this amazing tip that will change your life (thank you Pinterest!)

All you have to do is add the warm chicken to your bowl, use your paddle tool and turn on the mixer to 4-6 power. Let the mixer do all the work. Shredded chicken is now way easier!

Step 3: In a Medium bowl mix soup, dip, 1/3 cup of green onions and 1/3 cup of celery.

Step 4: In a large bowl mix shredded chicken and buffalo wing sauce until coated

Step 5: Spoon 2 T. soup mix down the center of each tortilla. Set remaining mix aside.
Step 6: Add 1/4 cup chicken mix and 1/4 cup cheese on top of the soup mix in the tortilla.
Step 7: Fold tortillas and place seam down in a 9x13 baking dish (already greased)
Step 8: Add remaining mix, cheese, celery and green onions to the top of the tortillas.
Step 9: Cover dish tightly and bake 45 minutes.

Now head on over to Allyce's blog Chalk in the Rain for another chance to win a banner from my Etsy shop! You have until Sunday April 22nd!