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Buffalo Chicken Enchiladas


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"Submitted by Ms. Christine (Joseph Orthodontics, Columbia)"

Serves 4-6 | Prep Time 10 min. | Cook Time 15-17 min.

Why I Love This Recipe

If you’re looking for a delicious twist on the usual enchiladas, you’ve got to try these Creamy Buffalo Chicken Enchiladas.

Some of you may prefer flour tortillas, but rest assured they are equally delicious with corn tortillas, so use whichever you prefer. If you are not a huge fan of Blue cheese, just skip the blue cheese crumbles, add extra cheddar. Ranch is an acceptable alternative for the Blue cheese dressing as well.


Ingredients You'll Need

8 Oz. Cream Cheese (at room temp.)
2 Cups Shredded Cheddar Cheese
1 Cup Buffalo-style Hot Sauce ( plus more for serving)
1 Bunch of Scallions (thinly slices, white and green parts separated)
1 /4 Tsp. Ground Cumin
16 Corn Tortillas
2 Tbsp. Crumbled Blue Cheese
2 Tbsp. Blue Cheese Dressing


Directions

Preheat the oven to 400 degrees.


Butter a 9x13 baking dish.


Mix the chicken, cream cheese, 1 cup of cheddar, 1/3 cup of hot sauce, the white parts of the scallions and the ground cumin in a large bowl until well combined.


Stir together the butter, remaining 2/3 cup hot sauce, and 3 Tbsp. 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 seam side down side by side in the prepared pan. Pour hot sauce mixture over the tortillas. Sprinkle with remaining cheddar and blue cheese, then bake until the cheese is melted and bubbly. (15-17 min.)


Drizzle the blue cheese dressing over the enchiladas and sprinkle scallion greens. Serve with more hot sauce.


Pairs Well With

Fresh salad, Guacamole, Rice and Refried Beans


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