Buffalo Chicken Enchiladas
Buffalo Chicken Enchiladas that your family will swoon over. These easy chicken enchiladas can be made the night before to quickly pop in the oven after work. They can even be made in advance and frozen!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
- 3 cups cooked shredded chicken (about 1 pound raw, cooked and shredded)
- 5 ounces diced green chiles
- 1/2 cup bleu cheese optional
- 1/2 cup buffalo sauce divided
- 8 ounces Montery Jack cheese shredded (about 2 1/2 cups)
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 15 ounces chicken broth
- 1/3 cup sour cream
- 8 10 inch tortillas
Preheat your oven to 400 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a medium bowl, mix together the chicken, chiles, 1/4 cup buffalo sauce, bleu cheese (if using) and 3/4 a cup of the cheese.
Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly. Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Remove from heat and stir in the sour cream and buffalo sauce.
Pour a small amount of the sauce you just made - just enough to coat the bottom - into the 9 by 13 inch pan.
Add a heaping 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred baking dish.
When all 8 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
Place in the oven, uncovered, and bake for 20 minutes or until the cheese is fully melted, the sauce has begun to boil near the endges and the visable tortilla shells are just beginning to brown.
Serving: 1.3enchilada | Calories: 556kcal | Carbohydrates: 40g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 1451mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 14IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 11mg