BUFFALO CHICKEN ENCHILADAS
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons 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 side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
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Mohsen Niazi
[email protected]These enchiladas were delicious! The chicken was tender and the sauce was flavorful. I will definitely be making them again.
Emmanuel Ngetich
[email protected]I would definitely recommend this recipe to anyone who loves buffalo chicken. It's a great way to use up leftover chicken.
LeShonda Walker
[email protected]I made these enchiladas for a potluck and they were a big hit. Everyone raved about the flavor.
mar vaccarini
[email protected]I added some chopped green peppers and onions to the chicken mixture. It gave the enchiladas a nice crunch.
Rawalakot Writes
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so flavorful and everyone loved them.
Sherazk Gujjar
[email protected]I used corn tortillas instead of flour tortillas and they turned out great. The enchiladas were crispy and the chicken was juicy.
Amir Bhutta
[email protected]I'm not a fan of blue cheese dressing, so I omitted it from the recipe. The enchiladas were still delicious.
Swift Capital
[email protected]I made these enchiladas for my family and they were a big hit. Everyone loved the flavor and the chicken was cooked perfectly.
Shiddhi Magar
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
_Midnight _Moon_
[email protected]I'm not a big fan of buffalo chicken, but these enchiladas were still really good. The chicken was tender and the sauce was flavorful.
yilang pan
[email protected]These enchiladas were so easy to make, and they tasted amazing. I will definitely be making them again.
H.M Mahim
[email protected]I followed the recipe exactly and my enchiladas turned out great. The only thing I would change is to add a little more cheese to the filling.
Xsami 2GB (Jahid)
[email protected]I'm a huge fan of buffalo chicken, so I was excited to try this recipe. It didn't disappoint! The enchiladas were flavorful and the chicken was cooked perfectly.
CXXKSZARX
[email protected]These buffalo chicken enchiladas were a hit at my party! They were easy to make and everyone loved them.