I don't know how Mexican this is but I like it very much!
Buffalo Chicken Enchiladas
1 Can Campbell's Chicken Verde soup
OR
1 Can cream of chicken soup & 1 4 oz can green chilis
1 Cup sour cream Ranch dip
3 cups cooked chicken, chopped or shredded
1/2 Cup butter
1/2 Cup Red Hot sauce
1/4 Teaspoon garlic powder
1/4 Teaspoon black pepper
12 6-inch flour tortillas
3 cups Mexican Blend shredded cheese (or cheddar)
Instructions: Heat oven to 350º. Spray 13 X 9-inch glass baking dish with cooking spray.
In small saucepan, melt butter. Stir in hot sauce, garlic powder & pepper.
Combine chicken with hot sauce mixture until chicken is coated.
In medium bowl, combine soup & Ranch dip. Spread a thin layer on the bottom of baking dish.
Warm tortillas so they are pliable. Spoon 2 TBSP soup mixture down center of each tortilla. Top with about 1/4 cup chicken mixture & about 2 TBSP shredded cheese. Fold one side over tortilla & roll up. Place in baking dish, seam side down.
Spread remaining soup mixture over filled tortillas. Cover tightly with foil.
Bake 40 to 45 minutes or until hot.
Remove from oven. Uncover, sprinkle with 1/2 cup cheese. Return to over & bake uncovered about 5 minutes longer or until cheese is melted.