Buffalo Chicken Enchiladas

1 can (10-3/4 oz size) condensed cream of chicken soup
1 8 oz container ranch dip
1 bunch chopped green onions
3 cups chopped cooked chicken (I use leftover rotisserie chicken)
3/4 cup Frank's RedHot Sauce (whatever variety you prefer)
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Top each tortilla with about 1/4 cup chicken mixture and 1/4 cup cheese. Reserve 1/2 c cheese. Roll up tightly and place seam side down in the baking dish. Top with remaining soup mixture.

Cover tightly with foil.

Bake 45 minutes or until hot and bubbly.

Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.