1Preheat oven to 350. Spray a 13x9 inch glass dish.
2Pull chicken from the bones and place into a large dish. I use one whole chicken. If using leftover meat, make sure there is at least 3 C to fill your tortillas.
3Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
4In another bowl, combine soup and sour cream and 1/4 C. of green onions.
5In each tortilla shell, spoon 2 TBSP of the soup/sour cream mixture down the center and then add 1/4 C of the chicken. Sprinkle with some cheese, then fold and place into pan. Repeat this step until your pan is filled.
6Once pan is filled, cover enchiladas with the rest of the soup/sour cream mixture and sprinkle with remaining cheese and green onions. My family loves cheese so I go ahead and just cover the whole thing instead of "sprinkling" :)
7Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!