Buffalo Chicken Enchiladas
(adapted from this recipe)
1 10oz can red chile enchilada sauce
1/2 cup buffalo wing sauce (I got Hooter's medium sauce at the grocery store)
1 12.5oz can white chicken breast, drained and shredded
1 cup 2% Mexican shredded cheese blend - divided use
1 cup fresh, coarsely chopped cilantro - divided use
7 or 8 tortilla shells
1.5 - 2oz gorgonzola cheese
2 green onions, chopped
Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.
Mix together the enchilada sauce and wing sauce; set aside.
Place the chicken and 1/2 cup of the shredded cheese in a bowl. Add a heaping 1/2 cup of the sauce mixture and 1/2 cup of coarsely chopped cilantro. Mix well.
Drizzle the baking dish with some of the sauce mixture. Place between 3 or 4 tablespoons of the meat mixture into each tortilla shell and roll closed, placing the seam side facing down. Pour remaining sauce over the rolled enchiladas and sprinkle the remaining 1/2 of shredded cheese on top. Bake for 20-25 minutes.
After removing enchiladas from the oven, sprinkle the gorgonzola cheese on top. I used about two medium sized handfuls of the crumbly cheese. Garnish with the remaining 1/2 cup of cilantro and green onions.
Hope you enjoy this dish as much as we did!!