Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas  

 

 Since we're on summer break, it's been difficult to try new recipes and blog. Emily recently made buffalo chicken enchiladas for her family and they were a BIG hit! This is definitely a keeper.

Even the beagles wanted to help out!

 

Ingredients:

1.5 lb boneless, skinless chicken breasts, cooked and shredded
1 can red enchilada sauce
1/2 cup buffalo wing sauce (I used Frank's)
1/4 chopped red onion
2 cups shredded Mexican cheese
6  flour tortillas
1/3 cup crumbled bleu cheese
1/4 cup fresh cilantro, coarsely chopped

 

Directions:

1. Preheat oven to 350 degrees. Spray an 9x14 glass dish with non-stick spray.

2. In a medium bowl, mix together enchilada sauce and buffalo wing sauce...stopping to taste and adjust as you go. Set aside.

3. In a large bowl, toss together shredded chicken, the red onion, 1 cup Mexican cheese, half of the bleu cheese, and half of the cilantro. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.

4. Working with one tortilla at at time, fill with the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining Mexican and bleu cheese. 

Pre-oven

5. Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven top with the rest of the cilantro and serve! 

Gooey enchilada goodness!