Buffalo Chicken Enchiladas

 

Adapted from How Sweet It Is

8 large flour tortillas

2 cups boneless, skinless chicken breasts, cooked and shredded

1 can 15 ounce red enchilada sauce

1/2 cup buffalo wing sauce (I use Frank's Original Sauce)

3/4 to 1 cup shredded Mexican Blend cheese

4 ounces Bleu cheese, crumbled

3 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Directions:

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 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat.  Set aside.  Add shredded chicken to a bowl with 2 green onions and 1/2 cup Mexican Blend 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 Mexican Blend cheese.  Bake for 20-25 minutes.  Immediately after taking enchiladas out of the oven, add crumbled Bleu cheese on top. Garnish with the remaining green onions(optional) and cilantro and serve.  Enjoy!