Cheesy Buffalo Enchiladas (Print Version)
# Ingredients:
01 -
2 cups of chicken, shredded
02 -
A 14.5-ounce can of diced tomatoes
03 -
8 ounces of tomato purée
04 -
4 ounces of green chilies
05 -
1 cup of hot buffalo sauce
06 -
4 ounces of softened cream cheese
07 -
8-10 tortillas (corn or flour)
08 -
2 cups of grated cheddar or Monterey Jack
09 -
Optional: Blue cheese dressing
10 -
Optional: Sliced green onions
11 -
Optional: Fresh cilantro
12 -
Optional: Crumbled blue cheese
# Instructions:
01 -
Preheat your oven to 350°F and butter a 9x13 dish to prevent sticking
02 -
Blend together the diced tomatoes, tomato purée, chiles, and hot buffalo sauce in a pan. Remove 2/3 cup for topping and 1/2 cup to coat the baking dish's base.
03 -
Let the cream cheese melt fully into the rest of the sauce. Stir in the chicken until combined.
04 -
Scoop 1/4 cup of the chicken mixture onto each tortilla. Roll them up, lay them seam-side down in your baking dish.
05 -
Cover enchiladas with the reserved sauce, sprinkle cheese on top, and bake for 15-20 minutes until it starts bubbling.
# Notes:
01 -
Using rotisserie chicken makes this quicker
02 -
Adjust spiciness by picking a milder or hotter buffalo sauce
03 -
Perfect for leftover chicken if you've got any