Buffalo chicken paired with many varieties of cheese in a baked tortilla is truly a heavenly combination.
4 to 6
2 tablespoons butter
3 cloves minced garlic
1 tablespoon flour
3/4 cup hot sauce
3/4 cup red enchilada sauce
1 cup sour cream
3 cups cooked and shredded chicken
1/2 (8 ounce) block cream cheese, softened
3 cups shredded Mexican cheese blend, divided
8 (10 inch) flour tortillas
1/3 cup crumbled blue cheese
Sliced green onions, for garnish
Creamy blue cheese dressing:
3/4 cup crumbled blue cheese
1/2 cup low-fat buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sliced chives
Heat a medium saucepan over medium heat. Once hot, add butter to melt. Stir in garlic and sauté until fragrant. Sprinkle in the flour and stir until pasty. Whisk in hot sauce and enchilada sauce until combined. Bring to a simmer and cook on medium-low for 5 minutes. Turn off heat and stir in the sour cream. Reserve.
Combine chicken, cream cheese, 2 cups of cheese, 1/2 cup of Buffalo sauce, and a pinch of salt together in a large bowl.
Blue cheese dressing:
In a small bowl, combine all ingredients until creamy.
Heat oven to 350 degrees. Spray a 13x9 casserole dish with nonstick spray. Coat the bottom of the dish with 1 cup of the Buffalo sauce.
Spread filling down the center of the flour tortillas and roll up. Lay seam side down in the baking dish. Cover with remaining hot sauce and sprinkle with the remaining 1 cup shredded cheese and blue cheese crumbles. Bake for 30 minutes, until cheese is melted and browning.
Garnish with sliced green onions and blue cheese dressing.
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