Buffalo Chicken Enchiladas

• 4 whole Boneless, Skinless Chicken Breasts
• 1 can (10 Oz. Size) Enchilada Sauce
• 1 cup Buffalo Wing Sauce
• 1 cup Celery, Diced
• 2 cups Cheddar Cheese, divided
• 3/4 cups Ranch Dressing
• 8 whole Tortillas, We Use Whole Wheat
• 1/2 cups Mozzarella Cheese
• 2 cups Shredded Lettuce

1. Preheat the oven to 375 degrees F.
2. Bring water in a large sauce pan to a boil.
3. Add the chicken and cook for about 10 minutes or until no longer pink in the middle.
4. Once the chicken is cool enough to handle, shred it using 2 forks.
5. Set aside.
6. Combine the enchilada and buffalo wing sauce.
7. Pour a little (1/2 cup or so) into the bottom of a 9x13 pan that has been sprayed with cooking spray.
8. Set aside.
9. In a large bowl, add the shredded chicken, chopped celery, 1 1/2 cups of cheddar cheese and ranch dressing.
10. Use this mixture to fill the tortillas.
11. Roll them up and place them on top of the sauce in the baking dish.
12. Take the remanning sauce and pour it over the tortillas.
13. Top with the remaining cheeses.
14. Bake for 20-25 minutes or until hot and bubbly.
15. Top with lettuce and serve.
16. Enjoy!

chicken breasts, enchilada sauce, sauce, celery, cheddar cheese, tortillas, mozzarella cheese, shredded lettuce

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-enchiladas-2/ (may not work)