They were good, but not so much so that I would make them again.

Buffalo Chicken Enchiladas
3 c. shredded rotisserie chicken
10 oz enchilada sauce
1/4 c. Wing sauce
1 c. shredded reduced fat cheese, divided
12 corn tortillas
10 3/4 oz can cream of celery soup, reduced fat
1/3 c. fat free blue cheese dressing
1/4 tsp chili powder

Preheat oven to 350*. In a large glass bowl, combine chicken, enchilada sauce and wing sauce. Stir in 2/3 cup cheese. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in 13×9 pan (sprayed with cooking spray), seam side down. In a small bowl, mix soup and dressing; pour over enchiladas. Sprinkle with remaining cheese and chili powder. Bake uncovered 25-30 minutes.
Yield: 6 servings. Per serving (2 enchiladas)= 401 Calories; 15g Fat (32.5% calories from fat); 32g Protein; 37g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 1116mg Sodium.