CREAMY BUFFALO CHICKEN ENCHILADAS RECIPES

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CREAMY BUFFALO CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT



Creamy Buffalo Chicken Enchiladas Recipe: How to Make It image

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded rotisserie chicken
1 can (10 ounces) enchilada sauce
1/4 cup Buffalo wing sauce
1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
12 corn tortillas (6 inches), warmed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup blue cheese salad dressing
1/4 cup 2% milk
1/4 teaspoon chili powder
Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

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°.

Nutrition Facts : Calories 477 calories, FatContent 27g fat (8g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 1195mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 31g protein.

CREAMY BUFFALO CHICKEN ENCHILADAS — LET'S DISH RECIPES



Creamy Buffalo Chicken Enchiladas — Let's Dish Recipes image

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.

Provided by Danelle

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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 Facts : Calories 503 calories, CarbohydrateContent 37 grams carbohydrates, CholesterolContent 103 milligrams cholesterol, FatContent 26 grams fat, FiberContent 2 grams fiber, ProteinContent 29 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 993 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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