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Buffalo Chicken Enchiladas Buffalo Chicken Enchiladas 0 Makes: 6 servings 2 Tbsp. oil 2 cans diced tomatoes & green chilies 1 (8 ounce) can tomato sauce 1/2 cup FRANK'S RedHot® Buffalo Wings Sauce 4 oz. cream cheese 2 diced cups cooked chicken 12 (6 inch) corn tortillas 1 1/2 cups Mexican blend cheese If you want extra heat, try using Frank's RedHot® Hot Buffalo Wings Sauce.
24 200

Buffalo Chicken Enchiladas

Makes: 6 servings
Prep Time: 20 min
Cook Time: 20 min
User Rating:

Ingredients

  • 2 Tbsp. oil
  • 2 cans diced tomatoes & green chilies,drained
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup FRANK'S RedHot® Buffalo Wings Sauce
  • 4 oz. cream cheese
  • 2 cups diced cooked chicken
  • 12 (6 inch) corn tortillas
  • 1 1/2 cups Mexican blend cheese

Directions

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.

- Tips

If you want extra heat, try using Frank's RedHot® Hot Buffalo Wings Sauce.

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Buffalo Chicken Enchiladas

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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