Preparation Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooked shredded chicken with 1/2 cup of buffalo sauce.
- Lay out the flour tortillas and evenly distribute the chicken mixture among them.
- Sprinkle shredded Cheddar Monterey Jack cheese over the chicken mixture in each tortilla.
- Roll up each tortilla and place them seam-side down in a greased baking dish.
- Pour the remaining buffalo sauce over the top of the rolled tortillas.
- Sprinkle any remaining cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- While the enchiladas are baking, mix the ranch dressing and sour cream in a small bowl.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes.
- Drizzle the ranch dressing mixture over the top of the enchiladas.
- Garnish with chopped cilantro and green onions before serving.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.