Buffalo Chicken Enchiladas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
Course:
Dinner, Main Course
Cuisine:
American, Mexican
Servings: 12 People
Calories: 183 kcal
Ingredients
- 2 cups shredded chicken (rotisserie will work great)
- 14.5 ounce canned diced tomatoes drained
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- ½ cup buffalo sauce
- 4 ounces cream cheese
- 12 6- inch corn tortillas warmed (flour will also work)
- 1 1/2 cups Monterey Jack or Cheddar Cheese
Optional Toppings:
- sour cream
- tomatoes
- green onions
- cilantro
Instructions
-
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.
Nutrition Facts
Buffalo Chicken Enchiladas
Amount Per Serving
Calories 183
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 40mg13%
Sodium 619mg26%
Potassium 244mg7%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 367IU7%
Vitamin C 6mg7%
Calcium 148mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.