Preheat oven to 350. Spray a 13x9 inch glass dish.
Pull 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.
Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
In another bowl, combine soup and sour cream and 1/4 C. of green onions.
In 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.
Once 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" :)
Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!