buffalo chicken enchiladas

This is a pretty tasty dish!If you like spicy things add more wing sauce

1 can condensed cream of chicken soup -- (10 3/4 oz.)
1 C. purchased sour cream ranch dip
2/3 C. chopped green onions
3 C. chopped cooked chicken
3/4 C. purchased buffalo wing sauce
1 package flour tortillas (twelve 6-inch tortillas)
3 C. shredded cheddar cheese
Directions
Spray lightly 3 qt. slow cooker with cooking spray. In medium bowl, mix soup, dip and 1/3 C. of the onions. In large bowl, mix chicken and buffalo wing sauce until coated. Spoon 2 Tbs. soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 C. cheese for garnish. Top each tortilla with about 1/4 C. chicken mixture and scant 1/4 C. cheese. Fold sides of tortillas over filling; place seam side down in slow cooker. Spoon remaining soup mixture over filled tortillas.
Cover and cook on LOW for 5 hours or until hot and bubbly. Uncover; sprinkle with reserved 1/2 C. cheese and remaining 1/3 C. onions. Cover & cook until cheese is melted, about 30 minutes.
Serves 4-6.