Buffalo Chicken Enchiladas (Print Version)
# Ingredients:
01 -
2 cups pulled chicken
02 -
One 14.5-ounce can of diced tomatoes
03 -
A small 8-ounce can of tomato sauce
04 -
4-ounce can of green chilies, chopped
05 -
1 cup hot wing sauce
06 -
4 ounces softened cream cheese
07 -
8-10 tortillas (corn or flour)
08 -
2 cups shredded Monterey Jack or Cheddar
09 -
Blue cheese dressing if you want
10 -
Optional: sliced green onions
11 -
Optional: chopped cilantro
12 -
Optional: blue cheese crumbles
# Instructions:
01 -
Set your oven to 350°F and butter a 9x13 pan to keep things from sticking.
02 -
In a pot, combine tomatoes, tomato sauce, chilies, and hot wing sauce. Scoop out 1/2 cup for the base of the pan, and 2/3 cup for later topping.
03 -
Let the cream cheese melt into the rest of the sauce, then toss in the chicken and mix it all together.
04 -
Scoop 1/4 cup of the chicken mixture into a tortilla, roll it tight, and set it seam-side down in the prepared pan.
05 -
Pour the set-aside sauce over the tortillas, sprinkle them with cheese, and bake for 15-20 minutes until the cheese is melty and bubbly.
# Notes:
01 -
Save time by using pre-cooked rotisserie chicken.
02 -
Spice level changes based on your hot sauce choice.
03 -
A good way to use up any chicken leftovers.