Buffalo Chicken Enchiladas (Print Version)
# Ingredients:
01 -
2 cups cooked, shredded chicken
02 -
One 14.5-ounce can diced tomatoes
03 -
8 ounces of tomato sauce
04 -
4-ounce can green chiles
05 -
1 cup wing sauce (Buffalo style)
06 -
4 ounces of softened cream cheese
07 -
8-10 tortillas (corn or flour)
08 -
2 cups shredded Cheddar or Monterey Jack
09 -
Optional: Blue cheese dressing
10 -
Optional: Chopped green onions
11 -
Optional: Fresh cilantro leaves
12 -
Optional: Blue cheese crumbles
# Instructions:
01 -
Preheat the oven to 350°F and lightly coat a 9x13 pan with oil or spray.
02 -
In a medium pan, combine the tomatoes, green chiles, tomato sauce, and wing sauce. Save 1/2 cup for the bottom of the pan and 2/3 cup to pour on top.
03 -
Add the cream cheese to the sauce left in the pan and stir until smooth. Mix in the shredded chicken.
04 -
Spoon 1/4 cup of the filling onto each tortilla, roll it up, and lay them in the dish with the seam-side down.
05 -
Drizzle the sauce you set aside over the rolls, sprinkle cheese on top, and bake for 15-20 minutes until melted and bubbly.
# Notes:
01 -
Grab a cooked rotisserie chicken if you're in a hurry.
02 -
Adjust spice level by switching up the wing sauce.
03 -
A terrific way to use up leftovers from last night's chicken.