Mmmmm, enchiladas. Who can resist a hot pan full of cheesy goodness? Buffalo Chicken Enchiladas
are a fun twist on traditional chicken enchiladas. Add a little buffalo sauce, a few green onions, and some gorgonzola cheese, and you've got a new (Americanized) favorite!
It makes quite a big pan, so being the smart one that I am, decided that I'd split it into two smaller casseroles to put one in the freezer for when the baby comes. I was definitely regretting that later that week when I had eaten all the leftovers! At least I have another version of a really tasty meal to enjoy a few months down the road. :)
They're pretty simple to make, using a few convenience items. Start by mixing up your sauce. Combine a can of red enchilada sauce with about 1/2 cup buffalo wing sauce, adding more to taste. It will taste pretty spicy when it's just the sauce, but when it's all mixed in with everything else, the flavor really mellows out. (I wish I would have started with more buffalo sauce.)
Then, combine the meat from one rotisserie chicken along with about 4 diced green onions and 1/2 cup grated monterey jack cheese. Mix in enough sauce to coat the chicken mixture thoroughly.
Now, prep your pans. Pour enough sauce to coat the bottom of a 9x13-inch baking dish. Or, if you'd like, split it into two smaller casserole pans.
For the enchiladas, add a few spoonfuls of the chicken mixture to the center of a medium-sized flour tortilla. Roll it up and place it seam-side down in the pan, repeating until you've used all the chicken mixture.
Pour enough enchilada sauce over the top to coat the mixture. If you have any sauce leftover, store it in the fridge to serve with the leftovers. Finally, cover the whole thing with MORE grated monterey jack. (The more cheese, the better!)
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I ran out of cheese on the freezer casserole... will definitely be adding more the second time around![/caption]
Pop the casserole into a 375*F oven for 20-25 minutes until the sauce is bubbling, and the cheese is melted and crispy. Immediately after taking it out, sprinkle it with gorgonzola crumbles and garnish with more diced green onions and chopped fresh cilantro. Serve with sour cream!
Buffalo Chicken Enchiladas
Servings/Yield: 4-6 servings
- 8 8-inch flour tortillas
- 1 rotisserie chicken, chicken removed from bones & shredded
- 28-oz can red enchilada sauce
- ½-1 cup buffalo wing sauce
- 2 cups monterey jack cheese, freshly grated
- 1 cup gorgonzola cheese, crumbled
- 6-8 green onions, diced
- ½ cup cilantro, coarsely chopped
1. Preheat oven to 375*F. Spray 9x13-inch pan with cooking spray.
2. In a medium bowl, combine enchilada sauce with 1/2 cup buffalo wing sauce. Add more buffalo sauce to taste.
3. In a large bowl, combine shredded chicken with half the green onions and 1/2-3/4 cup monterey jack cheese. Pour in enough sauce to coat the mixture; mix thoroughly.
4. Pour enough sauce into the 9x13-inch pan to cover the bottom. Fill each tortilla with a few spoonfuls of the chicken mixture; roll up, and place seam-side down in the pan. Repeat with remaining tortillas. Pour enough sauce over the enchiladas to coat completely. (Store any remaining sauce to serve with leftovers.) Top enchiladas with remaining monterey jack cheese.
5. Bake at 375*F for 20-25 minutes, until bubbly and cheese is golden brown. Immediately top with gorgonzola cheese. Garnish with remaining green onions and cilantro and serve.
Source: adapted from How Sweet It Is