Buffalo
Chicken Enchiladas Recipe
Ingredients
:
3
cups shredded rotisserie chicken
2
cups shredded cheddar cheese, divided
1
can (10 ounces) diced tomatoes and green chiles, drained
1
can (10 ounces) enchilada sauce
1/2
cup Buffalo wing sauce
1
can (10-1/2 ounces) condensed cream of celery soup, undiluted
4
ounces reduced-fat cream cheese, cubed
1/2
cup blue cheese salad dressing
10
flour tortillas (8 inches)
1/3
cup crumbled blue cheese
Optional:
Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced
fresh cilantro and additional cheddar cheese
How
To Make Buffalo Chicken Enchiladas :
Preheat
oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese,
diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small
saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded
cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
Place
1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased
13x9-in. baking dish, seam side down. Top with sauce.
Bake,
uncovered, until enchiladas are heated through and cheese is melted, 25-30
minutes. Sprinkle with blue cheese and additional toppings of your choice.
Nutrition
Facts :
1
enchilada: 472 calories, 26g fat (10g saturated fat), 76mg cholesterol, 1387mg
sodium, 34g carbohydrate (2g sugars, 3g fiber), 25g protein.
