Taste of Home
Buffalo Chicken Enchiladas
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 10 servings.
This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri
Ingredients
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3 cups shredded rotisserie chicken
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2 cups shredded cheddar cheese, divided
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1 can (10 ounces) diced tomatoes and green chiles, drained
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1 can (10 ounces) enchilada sauce
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1/2 cup Buffalo wing sauce
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1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
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4 ounces reduced-fat cream cheese, cubed
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1/2 cup blue cheese salad dressing
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10 flour tortillas (8 inches)
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1/3 cup crumbled blue cheese
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Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese
Directions
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1.
Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
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2.
Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce.
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3.
Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.
Nutrition Facts
1 enchilada: 472 calories, 26g fat (10g saturated fat), 76mg cholesterol, 1387mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 25g protein.
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