Buffalo Chicken Enchiladas
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Combine two dishes in one bowl: Mexican enchiladas baked with tomato sauce and shredded cheese, and spicy Buffalo chicken with blue cheese. The result will surprise you, especially if you're a fan of Buffalo wings. The secret to making these enchiladas so quickly is using store-bought rotisserie chicken (leftover roast turkey works great, too). Shred it and mix it with the remaining Buffalo ingredients, then stuff the mixture into corn tortillas and bake until the cheese melts. Serve as a main course or appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp. chopped grilled chicken or cooked turkey
- 3 tablespoons unsalted butter, melted, plus extra for greasing the pan
- 220 g of cream cheese, room temperature
- 2 cups grated cheddar
- 1 cup hot sauce + extra for serving
- 1 bunch green onions, thinly sliced (white parts separated from green parts)
- 1/4 tsp ground cumin
- 16 corn tortillas
- 2 tablespoons crumbled blue cheese
- 2 tablespoons blue cheese dressing
We recommend
Recipes with similar ingredients: grilled chicken, cream cheese, blue cheese, cheddar cheese, hot sauce, green onions, tortilla, cumin
Cooking the dish according to the recipe:
- Preheat oven to 200°C and grease a 22x32cm baking dish with butter.
- In a large bowl, combine chicken, cream cheese, 1 cup cheddar, 1/3 cup hot sauce, the white parts of the green onions, and cumin, and mix well. In a medium bowl, combine the butter, the remaining 2/3 cup hot sauce, and 3 tablespoons water.
- Microwave the tortillas, a few at a time, until warm, soft, and pliable, about 30 seconds. Keep warm, covered with damp paper towels. Spoon some of the chicken mixture into the center of each tortilla and roll into a tube. Place the finished tubes side by side, seam side down, in the prepared pan. Fill the tubes with the hot sauce mixture. Sprinkle with the remaining 1 cup of cheddar and blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the enchiladas with the blue cheese dressing and sprinkle with the remaining green onions. Serve with hot sauce.
Categories:
Similar recipes
