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Creamy Buffalo Chicken Enchiladas

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 3 cups shredded rotisserie chicken
  • 1 can (10 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing
  • 1/4 cup 2% milk
  • 1/4 teaspoon chili powder
  • Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

Directions

  • Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
  • Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
  • In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
  • Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
2 enchiladas: 477 calories, 27g fat (8g saturated fat), 92mg cholesterol, 1195mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 31g protein.

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