Buffalo Chicken Enchilada Dip
Buffalo Chicken Enchilada Dip
    1. Preheat the oven to 350 degrees. In a bowl, mix together the cream cheese, sour cream, mayonnaise, ranch salad dressing and Frank’s Hot sauce until well combined. Add chicken, chopped bacon, cheddar cheese, blue cheese, chiles, jalapenos, olives and half of the scallions. Mix to combine. Add Tony Chachere’s Creole Seasoning, garlic powder, salt and pepper and mix well. Line a 9X12 inch baking dish or cast iron skillet with flour tortillas. Spoon the mixture into casserole the dish or skillet. Sprinkle remainder of bacon over top. Bake for 30 minutes. Remove from oven. Garnish with remainder of scallions, diced tomato and fresh parsley. Serve hot or warm with tortilla chips or vegetable sticks.
    Jan’s Notes:
    1. Tony Chachere’s Creole Seasoning can generally be found in the spice aisle or seafood section of grocery stores.