Buffalo Chicken Enchiladas
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4-5
  • 9 tortillas
  • 1 grocery store roasted chicken, shredded
  • 1 cup red enchilada sauce
  • ⅓ cup buffalo wing sauce
  • 1 cup 2% Mexican blend cheese, shredded
  • 3 oz gorgonzola cheese, crumbled
  • 2 green onions, chopped
  • ½ cup fresh cilantro, coarsely chopped
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in ½ cup buffalo wing sauce. Set aside.
  3. Add shredded chicken to a bowl with ½ cup shredded cheese. Pour in about a ½ cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
  4. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another ½ cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.
  5. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve.
Recipe by Lemons & Lunges at http://lemonsandlunges.com/2014/06/06/buffalo-chicken-enchiladas/