Buffalo Chicken Enchiladas

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READY IN: 1hr
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces chicken breasts, boneless and skinless, cooked and shredded
  • 1
    cup red enchilada sauce
  • 13
    cup buffalo wing sauce
  • 1
    cup 2% Mexican blend cheese, shredded
  • 3
    ounces gorgonzola, crumbled
  • 12
    cup fresh cilantro, coarsely chopped
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Spray a 9 x 13 baking dish with non-stick spray.
  • Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.
  • Set aside.
  • Add shredded chicken to a bowl with 1/2 cup shredded cheese.
  • Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
  • Stir until mixture comes together.
  • Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.
  • Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.
  • Roll each up and set it in the baking dish, seam side down.
  • Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.
  • Bake for 20-25 minutes.
  • Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
  • Garnish with cilantro and serve.
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