Bold Buffalo Enchiladas (Printable Version)
These creamy, cheesy enchiladas bring together shredded buffalo chicken and a tangy buffalo sauce topping, blending vibrant Mexican and American tastes.
# What You’ll Need:
01 -
2 cups of cooked chicken, shredded
02 -
One 14.5-ounce can of chopped tomatoes
03 -
A small 8-ounce can of plain tomato sauce
04 -
4 ounces of diced green chiles
05 -
One cup of Buffalo sauce
06 -
4 ounces of cream cheese
07 -
Corn or flour tortillas (8-10)
08 -
Two cups grated Cheddar or Monterey Jack cheese
09 -
Optional: Blue cheese dressing
10 -
Optional: Chopped cilantro
11 -
Optional: Slices of green onion
12 -
Optional: Crumbled blue cheese
# Step-by-Step Guide:
01 -
Set your oven temperature to 350°F. Prep a 9x13 baking pan by coating it lightly with cooking spray.
02 -
In a pan, stir together the tomatoes, tomato sauce, green chiles, and Buffalo sauce. Take 1/2 cup of this mixture and set it aside for lining the pan, then save 2/3 cup more for topping later.
03 -
Add cream cheese to what’s left of the sauce and let it melt fully. Then stir the shredded chicken in.
04 -
Spoon 1/4 cup of the chicken filling into each tortilla. Roll them up tightly and lay them seam-side down in the baking dish.
05 -
Spread the reserved sauce all over the rolled tortillas. Sprinkle cheese on top, then bake for 15 to 20 minutes until the cheese melts, and everything’s bubbling.
# Additional Notes:
01 -
Pick up a rotisserie chicken to make this much faster
02 -
Adjust the heat by choosing mild or hot Buffalo sauce
03 -
Fantastic for making use of leftover chicken