Buffalo Chicken Enchiladas

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Spray a 9 x 13 baking dish with non-stick spray.

3. 3

   Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.

4. 4

   Set aside.

5. 5

   Add shredded chicken to a bowl with 1/2 cup shredded cheese.

6. 6

   Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.

7. 7

   Stir until mixture comes together.

8. 8

   Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.

9. 9

   Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.

10. 10

    Roll each up and set it in the baking dish, seam side down.

11. 11

    Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.

12. 12

    Bake for 20-25 minutes.

13. 13

    Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.

14. 14

    Garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.