Buffalo Chicken Enchiladas
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
PREHEAT oven to 350°F. Heat oil in large skillet over medium heat. Add diced tomatoes, and tomato sauce; bring to a simmer and cook for 3 minutes. Mash any large pieces of tomato that remain.
SPREAD enough of the tomato sauce mixture on the bottom of a 9x13 inch oven-safe baking dish - just enough to lightly coat bottom.
STIR Frank's RedHot Wings Sauce and cream cheese into skillet with remaining tomato mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
ADD chicken, stirring until well combined. Keep warm over low heat.
WARM tortillas in microwave to soften up. Fill each with about 1/4 cup of the chicken mixture, gently roll to close and place in baking dish, seam side down.
TOP with reserved 1/3 cup sauce plus any remaining chicken mixture. Cover with shredded cheese.
BAKE in oven for about 15-20 minutes until cheese is melted. Drizzle on extra Wings sauce and serve warm. Garnish with sour cream, cilantro and green onions if desired.
If you want extra heat, try using Frank's RedHot® Hot Buffalo Wings Sauce.