Looking for a flavor packed dinner but short on time? No problem, try these easy buffalo chicken enchiladas. They are spicy and delicious and set your taste buds a dancing!
While you could take the time to cook your own chicken at home, I took a little shortcut by buying an already cooked rotisserie chicken at my local Giant Eagle grocery store. All you have to do is shred the chicken, whip up the quick sauce and roll these babies up. But actually I saved even more time by having the hubs shred the chicken while I mixed up the sauce. Go teamwork!
Buffalo Chicken Enchiladas
adapted from How Sweet It Is
1 warm, ready to eat rotisserie chicken
28oz can red enchilada sauce, mild
1/2 cup buffalo sauce
1 cup shredded monterey jack and mild cheddar cheese blend
whole wheat tortilla shells
1. Preheat oven to 375°. Shred chicken and set aside. In a small bowl, mix the enchilada sauce and buffalo sauce. Taste and add more buffalo sauce if desired.
2. In another bowl; mix together the shredded chicken, 1/2 cup cheese and 1/2 cup sauce mixture.
3. Spray baking dish with non-stick spray and add a thin layer of sauce. Fill tortilla shell with a generous amount of chicken mix and roll. Place in baking dish seam side down. Continue until all chicken is used. (I got 5 out of mine.)
4. Drizzle another 1/2 cup sauce mixture over rolled enchiladas and sprinkle with remaining cheese. Bake for 20 – 25 minutes or until sauce is bubbling.