Sunday, January 12, 2014

Buffalo Chicken Enchiladas


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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.