Buffalo Chicken Enchiladas are the spicy, cheesy, satisfying dinner casserole you need in your life! Easy chicken enchiladas are spiked with buffalo sauce and bleu cheese in this fun twist on the original.
Prep Time20 minutesminutes
Cook Time20 minutesminutes
Total Time40 minutesminutes
Ingredients
1 ½poundschicken breast, cooked and shredded
1 14-ouncecan red enchilada sauce
1 10-ouncecan diced tomatoes with green chilies, drained
Preheat the oven to 350F. Lightly spray a small casserole dish with cooking spray, and set aside.
In a medium bowl, mix together the enchilada sauce and the buffalo wing sauce. We use ⅓ cup because we like it spicy, but you can use less to make a mild version. Set aside.
In a large bowl, toss together the shredded chicken, diced tomatoes with green chilies, half the green onions, and ½ cup Mexican-blend cheese. Slowly pour in ½ cup of the enchilada sauce mixture, and stir until combined.
Pour ½ cup of the enchilada sauce mixture into the prepared casserole dish, and spread it to the edges. Working with one tortilla at a time, fill with ⅙ of the chicken mixture. Roll up the tortilla, and place it seam-side-down in the dish. Once all the tortillas are filled and placed, pour the remaining sauce mixture over the enchiladas, and top with the remaining Mexican cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce is bubbling. Immediately after taking the enchiladas out of the oven, top with bleu cheese, cilantro, and the remaining onions. Serve immediately.