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Buffalo Chicken Enchiladas
Makes: 6 servings
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
<p>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.</p><p>SPREAD enough of the tomato sauce mixture on the bottom of a 9x13 inch oven-safe baking dish - just enough to lightly coat bottom.</p><p>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.</p><p>ADD chicken, stirring until well combined. Keep warm over low heat.</p><p>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.</p><p>TOP with reserved 1/3 cup sauce plus any remaining chicken mixture. Cover with shredded cheese.</p><p>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.</p>
Makes: 6 servings
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
<p>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.</p><p>SPREAD enough of the tomato sauce mixture on the bottom of a 9x13 inch oven-safe baking dish - just enough to lightly coat bottom.</p><p>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.</p><p>ADD chicken, stirring until well combined. Keep warm over low heat.</p><p>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.</p><p>TOP with reserved 1/3 cup sauce plus any remaining chicken mixture. Cover with shredded cheese.</p><p>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.</p>
Buffalo Chicken Enchiladas
Makes:
6 servings
Prep Time: 20 min
Cook Time: 20 min
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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