We like anything that has a Buffalo Chicken flavor to it. These Enchiladas were no exceptions, they were really good. The only thing I would change is next time to use smaller tortillas. I used extra large tortillas and to fit them in my 9x13 pan I had to put them longways. That limited the amount that I could have gotten in the pan if I had more enchiladas to bake. I made half of the recipe and it made 3 enchiladas.
Buffalo Chicken Enchiladas
makes 6
1 lb chicken, cooked and shredded
2 10oz cans enchilada sauce
1/2 C Franks hot sauce
8 oz shredded Monterey Jack cheese
8 oz cream cheese
1/2 t onion powder, can use fresh diced onion if you prefer
6 extra large tortillas, smaller if you want more enchiladas
Cilantro, I used dried but can use fresh if you prefer
Blue Cheese Crumbles
In a bowl mix together the enchilada sauce and hot sauce, set aside.
In another bowl combine the chicken, onion powder and 1/2 C of the enchilada/hot sauce mixture.
Take each tortilla and spread with 1/6 of the cream cheese, then layer 1/6 of the chicken mixture and 1/8 of the monterey jack cheese reserving some for putting over the top of the enchiladas before baking.
lay the enchiladas in a 9x13 baking dish that has been sprayed with cooking spray. Continue until all tortillas are assembled. Pour the remaining enchilada/hot sauce mixture over top of the enchiladas. Sprinkle Cilantro and blue cheese crumbles over the top of the enchiladas.
Bake in a 350 degree oven for 20 to 30 minutes.
