Mexican

Buffalo Chicken Enchiladas is for Dinner.

Buffalo Chicken Enchiladas takes several minutes to prepare.

Buffalo Chicken Enchiladas takes several minutes to cook.

Buffalo Chicken Enchiladas makes 6 servings.

The ingredients for Buffalo Chicken Enchiladas are:

6 (8 inch) flour tortillas
3 boneless, skinless chicken breasts, cooked and shredded
8 ounce can El Pato sauce
1/2 cup buffalo wing sauce (+ more depending on your tastebuds)
1 cup shredded monterey jack cheese
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Here is how you make Buffalo Chicken Enchiladas:

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 2 green 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. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas. Serving Size: 6 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user GRIFFITHKARI.

The nutritional information for Buffalo Chicken Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 383.2

• Total Fat: 17.7 g
• Cholesterol: 79.5 mg
• Sodium: 1,517.8 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 1.0 g
• Protein: 25.1 g

Buffalo Chicken Enchiladas is Mexican cuisine.