buffalo sauce, ranch dressing and sliced green onions, for serving
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside.
In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream.
Place about ¼ cup of the chicken mixture on the bottom third of a tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.
In a small saucepan or skillet, melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally.
Slowly stream in the chicken stock while stirring.
Then slowly stream in the half and half while stirring. Let simmer for 2 minutes or until thickened.
Pour the sauce over the enchiladas in the baking dish.
Top with the shredded Monterey Jack cheese. Cover with foil (use nonstick foil if you have it or spray your foil with nonstick spray so the cheese doesn't stick).
Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly.
Let cool for at least 5 minutes. Top with more buffalo sauce, ranch dressing, and sliced green onions, optional.
If you are not a fan of heat, cut down the buffalo sauce to half in the chicken mixture.
You can switch up your cheeses, see tips above for some ideas.
If you like you can use corn tortillas for this recipe (just heat them up before rolling or they will tear.
I do not recommend freezing as it will change the texture of the sauce.
You can boil, grill, bake or use rotisserie chicken for this recipe.