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Buffalo chicken enchiladas
Nb persons: 0
Yield: 9 enchiladas
Preparation time:
Total time:
Source:
| 9 | tortillas |
| 3 4-ounce | boneless, skinless chicken breasts, cooked and shredded |
| 1 cup | red enchilada sauce |
| 1/3 cup | buffalo wing sauce |
| 1 cup 2% | Mexican blend cheese, shredded |
| 3 oz | gorgonzola cheese, crumbled |
| 2 | green onions, chopped |
| 1/2 cup | fresh cilantro, coarsely chopped |
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 1/2 cup 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 the green onions and cilantro and serve. Yield: 9 enchiladas.
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