Buffalo Chicken Enchiladas
A delicious cheesy enchilada with a creamy buffalo enchilada sauce! With the perfect amount of heat that the family will love!
Servings: 12 People
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
Calories: 183kcal | Carbohydrates: 13g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 619mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg