If you like enchiladas and Buffalo wings, then why not have both!

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.

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  • Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.

  • Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.

  • Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.

  • Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

Cook's Note:

You can make your shredded chicken on the stove if you like and season it with the ranch mix and Buffalo wing mix packages. I cook my chicken in the slow cooker because its much easier to shred. Just put the thawed chicken breast in the slow cooker with the 2 packages of mix and a little Frank's(R) hot sauce and let it cook for a few hours. The chicken shreds easily and is full of flavor. Shred chicken and drain the excess sauce.

Nutrition Facts

857 calories; protein 41.2g 82% DV; carbohydrates 79.7g 26% DV; fat 40.1g 62% DV; cholesterol 148.2mg 49% DV; sodium 2712.5mg 109% DV. Full Nutrition
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