FOOD
Buffalo Chicken Enchiladas
Buffalo chicken paired with many varieties of cheese in a baked tortilla is truly a heavenly combination.
FOOD
Buffalo Chicken Enchiladas
Buffalo chicken paired with many varieties of cheese in a baked tortilla is truly a heavenly combination.
Ingredients
Buffalo Sauce
- 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
Enchilada Filling
- 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
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
To Assemble
- Buffalo sauce
- Enchilada filling
- Creamy blue cheese dressing
- Shredded cheese
- 1/3 cup crumbled blue cheese
- Sliced green onions, for garnish
Steps
Buffalo Sauce
- 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.
Enchilada Filling
- Combine chicken, cream cheese, 2 cups of cheese, 1/2 cup of Buffalo sauce, and a pinch of salt together in a large bowl.
Creamy Blue Cheese Dressing
- In a small bowl, combine all ingredients until creamy.
To Assemble
- 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.