Buffalo Chicken Dip (or Enchiladas)
16 ounces cream cheese
12 ounces ranch dressing
2 cups colby-jack cheese, shredded
2 large cans of chicken breast chunks
1 cup (or to taste) Frank's hot sauce
Preheat oven to 325. Microwave cream cheese until spreadable. Mix with remaining ingredients. Pour into 2 8x8 pans, 2 pie pans, or one 9x13 baking dish. Bake at 325 for 25 minutes; serve with tortilla chips
For enchiladas:
Use the same ingredients; preheat oven to 350.
Mix 8 ounces cream cheese, 6 ounces ranch dressing, both cans of chicken, 1 cup shredded cheese, ½ cup hot sauce (or to taste). Using five 10” flour tortillas, put approximately 1 cup mixture in each tortilla, roll up and put in 9x13 sprayed baking dish. Mix remaining 8 ounces cream cheese, 6 ounces ranch dressing and ½ cup hot sauce and pour over enchiladas. Sprinkle with remaining shredded cheese and bake at 350 for 25 minutes.
