Buffalo Chicken Enchiladas

I found this recipe on pinterest. I made a few changes to the original recipe. The original recipe can be found here.

 

 

 

 

 

 

 

Buffalo Chicken Enchiladas

6 whole wheat tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% cheddar cheese, shredded
3 oz blue cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

 

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside.

Add shredded chicken to a bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with 1/6 of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

Immediately after taking enchiladas out of the oven, add crumbled Gorgonzola on top. Garnish with the green onions and cilantro and serve.

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