A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
Dinner, Main Course
Author: Alyssa Rivers
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.