Creamy Buffalo Chicken Enchiladas
Shredded chicken is mixed with both enchilada sauce, Buffalo sauce and cheese, then rolled up in flour tortillas and topped with a creamy buffalo sauce.
Servings: 6 -8 servings
Calories: 503kcal
Ingredients
- 4 cups cooked shredded chicken
- 1 10 oz. can enchilada sauce
- 1/2 cup Buffalo wing sauce divided
- 1 1/2 cups shredded Monterey Jack cheese divided
- 10-12 6 inch flour tortillas
- 1 cup heavy cream
- 1 tablespoon flour
- 2 teaspoons Ranch dressing mix
- 1/4 teaspoon chili powder
- Sliced green onions for garnish
Instructions
- Preheat oven to 350. Lightly grease a 9x13 inch baking pan.
- In a large bowl, toss together chicken, enchilada sauce, 1/4 cup Buffalo wing sauce and half of the cheese. Place about 1/4 cup of the chicken mixture in the center of each tortilla and roll up. Place seam side down in the prepared baking dish.
- In a small bowl, whisk together cream, remaining Buffalo sauce, flour, ranch dressing mix and chili powder. Pour evenly over the enchiladas. Top with remaining cheese.
- Bake for 20-30 minutes, or until the cheese is melted and the sauce is bubbly. Top with sliced green onions before serving.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 37g | Protein: 29g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 993mg | Fiber: 2g | Sugar: 2g