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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buffalo Chicken Enchiladas Recipe

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This recipe for Buffalo Chicken Enchiladas is from The Demeter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 3 chicken breasts, cooked and chopped
- 1/3 cup Frank's red hot sauce
- 8 ounces cream cheese (1 pkg)
- 2 cups shredded cheddar cheese
- 1/2 cup Frank's Red hot sauce
- 1/2 cup chunky blue cheese drsg (or Ranch if desired)
- 1/2 tsp cumin
- 1 bunch green onions, thinly sliced, white and green parts separated
- 6-8 large tortillas of choice
- 2 tbsp crumbled blue cheese
- 2 tbsp drsg (blue or ranch) for drizzle
Directions:
Directions:
Preheat oven to 400ºF, grease 9 x 13-inch baking dish

Mix chicken, cream cheese, 1 cup of cheese, 1/3 cup hot sauce, white parts of the green onions and cumin in a large bowl until well combined.

Stir together the 1/2 c. hot sauce and 1/2 c. blue cheese drsg, and 3 tbsp of water in a separate bowl

Microwave tortillas in batches until warm, softened, and foldable (about 15-30 seconds)

Spoon a portion of the chicken mixture down the middle of each tortilla, and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup of cheese and sprinkle blue cheese overtop. Bake until the cheese is melted and bubbly, 15 to 17 minutes.

Drizzle the blue cheese drsg over the enchiladas and sprinkle with the scallion greens.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30min
Personal Notes:
Personal Notes:
Use less or more hot sauce depending on spice level preference

 

 

 

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