Buffalo Chicken Enchiladas

This video is an illustration video of making Buffalo Chicken Enchiladas. It was my first go around with this recipe - and it turned out really good - definitely a keeper. If you have any questions about anything that I did - leave me a message in the comments section, and I will reply back.
If you try this recipe - leave me a message in the comments section about how you liked it and how you changed it to make it your own. Here is the recipe:
Ingredients List:
Cooking Oil Spray
One 19 Ounce Red Enchilada Sauce
¼ Cup Franks Red Hot Sauce (Choose Your “spicy” level)
Breast Meat from 1 Rotisserie Chicken (Save the rest for another dish)
1 Tablespoon Vegetable Oil
1 - 8 Ounce package Cream Cheese - Cubed, and at room temperature
2 Cups Shredded Mexican Blend Cheese
10 - 6 inch Corn Tortillas
Ranch Dressing - For Serving
Green Onions - Dark Green Parts Only - cut into 1/8 inch pieces
Directions:
Preheat Oven to 350 degrees. Spray bottom and sides of 9” x 13” Baking Dish - set aside
In a medium bowl, combine the enchilada sauce and the Franks Red Hot. Taste it for “Spicy” level, and add more Frank’s Red Hot if desired.
Shred the Chicken Breast meat into a bowl and add ½ cup of enchilada/hot sauce mixture, and toss to coat fully.
In a large non-stick skillet, heat the oil over medium heat. Add the Cream Cheese and move it around in the pan for 30-60 seconds. The add 1 cup (1/2 of total amount) of the shredded Mexican Blend Cheese and the Chicken Mixture. Stir the total mixture often until all of the 2 Cheeses are fully melted and the mixture is evenly creamy.
Pour 1 cup of the Enchilada/Hot Sauce mixture into the bottom of the baking dish. Use a spoon to coat the entire bottom of the baking dish.
Put a cup of Vegetable Oil in a small (6-8 inch) frying pan - turn to medium heat. When the oil is hot, using a set of tongs, put the first Corn Tortilla into the hot oil. After 3-4 seconds, flip, and after 3-4 seconds on the other side, remove from the oil and set aside. This will heat up the Tortilla and make it flexible. Repeat for remaining Tortillas.
Spoon approximately 1/3 Cup of the Chicken mixture onto the first Corn Tortilla, gently roll it up, and set it seam down in the baking dish. Repeat with the remaining Tortillas. Then pour the remaining Chicken mixture on top of the Enchiladas and spread evenly. Then pour the rest of the Enchilada/Hot Sauce mixture over the top and spread around - trying to keep from having any “bald” spots. Top with remaining Mexican Blend Cheese.
Place in pre-heated oven for 25 minutes - or until all Cheese is melted. Let cool for 15 minutes, the drizzle the top with Ranch Dressing and Green Onions.
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