A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
Dinner, Main Course
2cupsshredded chicken(rotisserie will work great)
14.5ouncecanned diced tomatoesdrained
8ouncescanned tomato sauce
4ouncecan diced green chiles
12 6-inchcorn tortillaswarmed (flour will also work)
1 1/2cupsMonterey Jack or Cheddar Cheese
Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside.
In a medium saucepan, combine diced tomatoes, tomato sauce, green chilis, and buffalo sauce. Bring to a simmer. Put about 1/2 cup of the mixture along the bottom of the pan to coat the bottom. Reserve 1/3 cup of the sauce for the top.
Add the cream cheese to the mixture and stir until melted in the sauce. Add the chicken.
Place 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place n 9x13 inch pan seam side down. Repeat with remaining tortillas.
Top with reserved 1/3 cup of sauce and cheese. Bake for 15-20 minutes until heated through and the cheese is bubbly.
Serve with optional toppings.
Buffalo Chicken Enchiladas
Amount Per Serving
Calories 183Calories from Fat 90
% Daily Value*
Saturated Fat 5g25%
Vitamin A 367IU7%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.