Categories: Mexican
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups shredded cheddar cheese, divided
- 10 oz. can diced tomatoes and green chiles, drained
- 10 oz. can red enchilada sauce
- 1/2 cup Buffalo wing sauce
- 10.5 oz. can condensed cream of celery soup, undiluted
- 4 oz. cream cheese, cubed
- 1/2 cup blue cheese salad dressing
- 10 flour tortillas (8-inch)
- 1/3 cup crumbled blue cheese
- Optional toppings: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro, and additional cheddar
Directions
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Preheat oven to 350. In a bowl, combine chicken, 1 3/4 cups shredded cheese, tomatoes and green chiles, enchilada sauce and wing sauce. In a saucepan, heat soup, cream cheese, dressing and the remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
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Place 1/2 cup of chicken mixture just off center on each tortilla. Roll up and place in a greased 13×9-inch baking dish, seam side down. Top with sauce.
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Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and toppings of your choice.