When I hear a food that includes Buffalo Sauce, I say, “yes, please!”
These enchiladas are an easy make-ahead meal and a real crowd pleaser! Serve with some black beans and rice or they are perfectly fine on their own!
- 2 tablespoons olive oil or butter
- 14.5 ounce canned diced tomatoes and diced green chiles
- 8 ounces canned tomato sauce
- 1/4 cup hot sauce recipe
- 4 ounces cream cheese (reduced fat works fine)
- 1 pound (about 2 cups) cooked diced chicken (I used leftovers from Costco)
- 12 6-inch flour tortillas
- 4 ounces (about 1 1/2 cups) shredded cheddar cheese
- optional for garnish: sour cream, chopped green onions, blue cheese crumbles, sliced avocado
- Preheat oven to 350-degrees F.
- Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
- Coat the bottom of a 9×13-inch oven-safe baking dish with about 1/3 cup of the tomato/green chili sauce—just enough to lightly coat bottom.
- Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
- Add chicken, stir to combine. Keep warm over low heat.
- Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
- Fill each tortilla with about 1/4 cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9×13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.
- Top with reserved 1/3 cup sauce (plus remaining chicken mixture, if any) and shredded cheese
- Bake in 350-degrees F oven for about 15-20 minutes until cheese is melted. Serve warm. Add some blue cheese crumbles, green onion to the top and serve with sour cream.