• Soften the cream cheese to room temp and shred the chicken.
• Preheat the oven to 350° then spray an approximately 2 1/2 quart baking dish with cooking spray and set it aside.
• In a medium bowl blend the softened cream cheese, 2 tablespoons ranch dressing, 1/4 cup of the Buffalo sauce and 1 cup of the shredded cheese then fold in the shredded chicken.
• In a second bowl whisk the can of enchilada sauce, the remaining 1/4 cup of Buffalo sauce and the remaining 2 tablespoons of Ranch salad dressing.
• TIP: to make the tortillas easy to work with, wrap them in a damp paper towel and microwave them for 30 seconds flipping halfway through until they're warm and pliable.
• Place a rounded 1/4 cup of chicken-cheese blend in the middle of the tortilla then roll and transfer to the baking dish seam side down (you should get 6-8 enchiladas depending on how you fill).
• Pour the Buffalo Enchilada sauce over the top of the enchiladas then sprinkle with remaining shredded cheddar cheese.
• Bake uncovered 25-30 minutes or until bubbly and the cheese melted. Optional: broil 1-2 minutes to lightly brown the top. Add your favorite toppings and serve right away.

Optional Topping Suggestions:

• Finely diced celery

  Blue cheese crumbles

  Drizzled Ranch dressing

  Fresh tomatoes diced

  Cilantro

  Sour Cream