The Best Buffalo Chicken Enchiladas Food

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400°F. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside. Stir together cream cheese and 1/3 cup of the buffalo sauce in a small bowl until well blended.
• Heat oil in a large nonstick skillet over medium-high. Add bell pepper, celery, onion, and white and light green parts of scallions; sprinkle with salt, and cook, stirring often, until vegetables are slightly softened, 3 to 4 minutes. Remove from heat.
• Place softened tortillas on a work surface. Spread 1 tablespoon cream cheese mixture in center of each tortilla; top each with 2 tablespoons Monterey Jack, 1/4 cup shredded chicken, and 2 tablespoons vegetable mixture. Roll up, and place enchiladas, seam side down, in prepared baking dish. Line dish with 2 rows of 6 enchiladas; place 4 more enchiladas, overlapping if necessary, in remaining space of prepared dish.
• Stir together butter and remaining 1/3 cup buffalo sauce; drizzle over enchiladas. Sprinkle with remaining 1/2 cup Monterey Jack, and drizzle with blue cheese dressing. Sprinkle with crumbled blue cheese. Cover with aluminum foil, and bake in preheated oven until cheese is melted and bubbly, 15 to 17 minutes. Uncover and sprinkle with dark green parts of sliced scallions.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
• Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
• Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
• Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
• Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

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.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

BUFFALO & CHICKEN ENCHILADAS

Steps:

• In a pan brown the buffalo in the oil for about 3-4 minutes. Add onion, bell pepper and garlic. Saute for another 3-4 minutes. Add salt to taste and help "sweat" the onion and pepper.
• Rinse black beans and add to the mixture.
• Then add green chilis, chili powder, Tequila, lime juice, cumin and ground pepper. Let simmer for 5 minutes on Med-High or until liquid starts to reduce and dissipate. stir in the shredded chicken. Remove from heat and let set for at least 5 minutes.
• Fill each tortilla with meat mixture and add a little bit of Queso Fresco and cheddar into each one. Fold into a burrito and place in a baking dish. I usually use two 8x 8x glass dishes. Pour the red enchilada sauce over the top and sprinkle with the Monterey Jack cheese.
• Bake in a 375F oven for 35 minutes or until the cheese is golden grown and it's completely heated through.
• Serve with sour cream and salsa on a bed of lettuce. They are fairly big. You may substitute more buffalo for the chicken or use beef for the whole thing. I just like it best with both.

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.