Creamy Buffalo Chicken Enchiladas

• 3 cups shredded rotisserie chicken
• 1 can (10 ounces) enchilada sauce
• 1/4 cup Buffalo wing sauce
• 1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
• 12 corn tortillas (6 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup blue cheese salad dressing
• 1/4 cup 2% milk
• 1/4 teaspoon chili powder
• Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

1. Preheat oven to 350u0b0. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
2. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
3. In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
4. Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.
5. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

shredded rotisserie chicken, enchilada sauce, buffalo wing sauce, shredded monterey, corn tortillas, condensed cream, blue cheese salad dressing, milk, chili powder, toppings

Taken from www.tasteofhome.com/recipes/creamy-buffalo-chicken-enchiladas/ (may not work)