Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.

In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream. Place about 1/4th cup of the chicken mixture on the bottom 1/3rd of a tortilla.

Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat with the remaining filling and tortillas.

In a small saucepot or skillet melt the butter over medium-low heat. Whisk in the flour and ranch seasoning mix. Let cook for 2 minutes, whisking occasionally.

Slowly stream in the chicken stock while stirring. Slowly stream in the half and half while stirring. Let simmer for 2 minutes or until thickened.

Pour the sauce over the enchiladas in the baking dish. Top with the shredded Monterey Jack cheese.

Cover with foil, make sure not to touch the cheese. Bake for 25-30 minutes until the cheese is melted on top and it’s bubbly. 

Optional, take the foil off, turn the broiler on high and broil the cheese on top until lightly golden, just a couple of minutes. Watch it the entire time or it may burn!

Let cool for at least 5 minutes.

Top with more buffalo sauce, ranch dressing, and sliced scallions, optional.