Buffalo Chicken Enchiladas
INGREDIENTS
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2 1/2 cups Cooked, Shredded Chicken--I prefer to boil my chicken when I want it shredded. It tends to shred much easier than baked. But, shredded baked or rotisserie chicken will work just fine.
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1 3/4 cups Reserved Broth From Chicken, broth from a can is fine too
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12 -18 whole Flour Tortillas--depends on how much you add. I always end up with a different number of enchiladas everytime I make them!
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1 cup chopped celery
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2 tablespoon canola oil or butter
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1/2-1 cup of Buffalo Sauce -- I prefer Frank’s Buffalo Sauce, I don't recommend Hot Sauce of any kind though. The amount is going to depend on how spicy you want your chicken.
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1/2 cups Heavy Cream
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2 Tablespoons Butter
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2 Tablespoons Flour
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1 cup Sour Cream
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1 Tablespoon Ranch dressing powder mix**
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2 1/2 cups Sharp Cheddar Cheese, Grated
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Salt And Pepper, to taste
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Green onions and/or blue cheese crumbles for garnish
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