Buffalo Chicken Enchiladas
A fresh enchilada has arrived! These buffalo chicken enchiladas are plenty of flavor, so get ready! Chicken enchiladas covered in a rich, creamy buffalo enchilada sauce and stuffed with cheese.
Ingredients
- 2 cups shredded chicken, rotisserie will work great
- 14.5 ounces canned diced tomatoes,
- 8 ounces canned tomato sauce
- 4 ounces can diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
- 8-10 6 inches tortillas
- 2 cups Monterey Jack or Cheddar Cheese
Optional Toppings
- blue cheese dressing
- green onions
- cilantro
- blue cheese crumbles
Instructions
Sauces
- Set oven temperature to 350 degrees. Grease a 9-by-13 baking dish and keep it aside.
- Combine the diced tomatoes, tomato sauce, green chilis, and buffalo sauce in a medium saucepan and heat to a simmer. Transfer half of the sauce mixture to the baking dish, covering the bottom, and set aside the remaining two-thirds cup of sauce for the top.
- To the remaining sauce mixture in the saucepan, add the cream cheese. Stir the cream cheese into the sauce while heating on low. Stir in the chicken after adding it.
Assembly
- Each tortilla should have approximately 1/4 cup of the chicken mixture centered on it. Roll each tortilla up and set it seam side down in the prepared pan. Repeat with the remaining tortillas.
- Place the Monterey jack cheese and the leftover 2/3 cup of sauce on top.
- The cheese should bubble after 15 to 20 minutes in the oven.
- Enjoy after serving with optional toppings!