Buffalo Chicken Enchiladas

If you have been reading my blog for a while, you may have figured out that I love everything buffalo chicken.  Buffalo chicken pizza is one of my favorite things, and when I saw these over at How Sweet It Is....well, I knew I had to make them A.S.A.P.

Buffalo Chicken Enchiladas from How Sweet It Is

makes 8 enchiladas

8 large whole wheat tortillas 

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your taste buds)

1 cup shredded monterey jack cheese *I used a Mexican blend

4 ounces gorgonzola cheese, crumbled *I didn't have any, so I skipped it

5 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

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 – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack 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 monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola additional cheese on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

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Notes - I cut this recipe in half since I knew I would be the only one eating it.  It was pretty good, but definitely needed more buffalo sauce in my opinion.  Before serving, I added additional sauce and bleu cheese dressing.  I'm sure they would be delicious with the gorgonzola cheese, which I'm pretty sure I've never bought before.  I need to expand my cheese repertoire.  There is a whole world beyond cheddar and mozzarella :)  

I've also read that enchiladas freeze well, but I haven't tried it yet.  I just ate on these until they were gone!  My husband took one bite and said "yeah, you're right, I don't like them".  Well, duhhh. Some how my crowd all has the super sensitive taste buds of a newborn.

I'm linking up with Lady Behind the Curtain, At Home With Haley, This Chick Cooks, It's a Keeper, Life As Mom, Feeding Four, Miz Helen's Country Cottage,  and Eat At Home: Ingredient Spotlight - tortillas!