This recipe combines the flavors of spicy buffalo chicken with creamy enchilada sauce, wrapped in tortillas and baked to cheesy perfection. Perfect for a weeknight dinner or game day snack, these enchiladas are sure to be a hit with your family and friends.
Ingredients
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 1 can (10 oz) red enchilada sauce
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup blue cheese crumbles
- 1/4 cup chopped green onions
- Sour cream and sliced avocado for serving
Directions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a bowl, combine the shredded chicken and buffalo sauce. Set aside.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Divide the chicken mixture evenly among the flour tortillas, rolling them up and placing them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top, followed by the blue cheese crumbles and chopped green onions.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, garnished with sour cream and sliced avocado.
