|Buffalo chicken Enchiladas|
Also this makes A LOT of enchiladas because I use the little corn tortillas instead of the those big flour ones (I really do not like flour tortillas). I'm such a bowl of sunshine today.
package of corn tortillas tortillas
3 boneless, skinless chicken breasts, cooked and shredded (I used Rotisserie to make it easier)
28 ounce can red enchilada sauce
1/2 cup buffalo wing sauce (+ more depending on your tastebuds)
1 cup shredded monterey jack cheese
4 ounces gorgonzola cheese, crumbled
1 yellow onion, chopped
1/2 cup fresh cilantro, coarsely chopped
***I also used some left over black beans with the chicken/green onion/cheese mixture!
Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside. Add shredded chicken to a bowl with chopped onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve.