Easy Buffalo Chicken Enchiladas with Celery Salsa

Preheat oven to 375°F. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl.

Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce mixture in a large bowl. Place 1/3 cup chicken enchilada mixture into center of each tortilla; roll to seal.

Coat bottom of a 13 x 9-in. dish with 1/4 cup of the sauce mixture. Arrange rolled enchiladas seam side down in dish. Spread remaining sauce evenly over enchiladas; sprinkle with remaining shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes.

While enchiladas bake, stir together celery, carrot, onion, jalapeño, lime juice, olive oil, and salt in a small bowl; set aside.

Drizzle baked enchiladas with blue cheese dressing, and sprinkle with blue cheese crumbles. Top each serving with celery salsa.

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