Creamy Buffalo Chicken Enchiladas
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.
I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado
Ingredients
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3 cups shredded rotisserie chicken
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1 can (10 ounces) enchilada sauce
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1/4 cup Buffalo wing sauce
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1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
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12 corn tortillas (6 inches), warmed
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/2 cup blue cheese salad dressing
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1/4 cup 2% milk
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1/4 teaspoon chili powder
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Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce
Directions
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1.
Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
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2.
Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
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3.
In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
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4.
Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.
Nutrition Facts
2 enchiladas: 477 calories, 27g fat (8g saturated fat), 92mg cholesterol, 1195mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 31g protein.
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