Spicy Buffalo Chicken Enchiladas Food

BUFFALO CHICKEN ENCHILADAS

Steps:

• 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.

EASY BUFFALO CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• In a large bowl, combine chicken, cream cheese, 1 ½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined. Stir together the butter, remaining Buffalo sauce, and heavy cream in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon ½ cup 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 cheese and bake 15-18 minutes, or until cheese is melted and bubbly.
• Sprinkle with blue cheese or drizzle the ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.

CREAMY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• 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 Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
• Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Spray a 9 x 13 baking dish with non-stick spray.
• Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.
• Set aside.
• Add shredded chicken to a bowl with 1/2 cup shredded cheese.
• Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
• Stir until mixture comes together.
• 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 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.
• Bake for 20-25 minutes.
• Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
• Garnish with cilantro and serve.

SPICY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375.
• Heat oil in a very large skillet over medium-high heat until hot.
• Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
• Stir chicken once, and let other side brown.
• Remove cooked chicken from pan, and set aside in a bowl.
• Repeat with remaining half of chicken, and add to bowl.
• In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
• Add cooked chicken to pan, and stir well.
• Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
• Add remaining puree to chicken in pan.
• Add salsa and taco seasoning and bring to a simmer over medium heat.
• Let it simmer 5 minutes or so.
• While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
• Tear tortillas as needed to make them fully cover the bottom of each dish.
• Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
• Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
• Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
• Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
• Let sit 10 minutes before serving.
• Serve with sour cream and additional salsa.
• Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
• To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
• You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.