Buffalo Chicken Enchiladas
Tortillas rolled around shredded chicken, buffalo sauce, ranch, sour cream, green chiles and cheddar, baked at 350°F. Pour sauce on top for soft enchiladas or leave it off for crunchy ones.
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Ingredients
- 2 cups chicken cooked and shredded
- 1 1/2 cups buffalo sauce divided
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup ranch dressing plus more for serving, if desired
- 8 ounces sharp cheddar cheese shredded, divided
- 4 ounces green chili peppers diced
- 8 tortillas flour or corn, 6 to 8 inches in diameter
Instructions
- Heat the oven to 350°F. Coat a 9-by-13-inch casserole dish with nonstick cooking spray.
- Combine the chicken, 1/2 cup buffalo sauce, sour cream, 1/2 cup ranch dressing, 1 cup shredded cheddar and the diced green chili peppers.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften them. Flour tortillas do not need this step.
- Divide the filling among the tortillas. Roll each one and place it seam-side down in the prepared dish.
- For soft, pliable enchiladas, pour the remaining buffalo sauce over the rolls. For a crunchy result, leave that sauce off. Top with the remaining cheddar.
- Bake for 15 to 20 minutes, until golden brown and bubbly and the center reaches 165°F on a food thermometer. Serve hot.
Notes
The nutrition counts all of the buffalo sauce. For make-ahead, refrigerate the rolled enchiladas for up to 24 hours and add the top sauce and cheese just before baking.
Nutrition
Serving: 1servingCalories: 875kcalCarbohydrates: 51gProtein: 42.9gFat: 54.9gSodium: 2932mgFiber: 3gSugar: 5.6g