Buffalo Chicken Enchiladas for a Weeknight Delight

If it’s Tuesday, it must be Taco Day, or in our house Tijuana Tuesday. My guys love anything Mexican. So on Tuesdays, anything Mexican goes. And you can’t beat these spicy Enchiladas for an easy weeknight meal.

First off, what can be easier than using Rotisserie Chicken from the grocery store deli? You could even pick it up on your way home from work. Since we do our shopping on Sundays, I usually strip the meat from the deli chicken and seal in a bag in the refrigerator until ready to use. Sometimes I’ll even freeze the meat just to have on hand whenever needed. So convenient. While I know you can get bags of shredded rotisserie chicken, shredding the meat yourself is far less expensive. Besides, you can always nibble on the chicken while you shred or set some aside for a salad later.

While Blue Cheese is generally used for Buffalo Chicken, we prefer Ranch Dressing. You are free to use Blue Cheese if you like or both. I just find that Blue Cheese tends to compete for attention in this dish. You’ve got so much going on, and you really want to taste all the layers of flavor. But that’s just my opinion.

Buffalo Chicken Enchiladas
3 cups Rotisserie Chicken
2-1/2 cups shredded Mild Cheddar or Colby Cheese, divided
1 can Ro-Tel Fire Roasted Tomatoes
1 (10 oz) can Green Enchilada Sauce
1/2 cup Buffalo Wing Sauce
1 (10.5 oz) can condensed Cream of Celery Soup
4 oz Cream Cheese, cubed
1/2 cup Ranch or Blue Cheese Salad Dressing
10 (8-Inch) Flour Tortillas

Heat oven to 350-degrees. Spray a 13-inch by 9-inch casserole dish with cooking spray, set aside.

Remove the skin from the rotisserie chicken, strip the meat from the bones. Shred and place in a large mixing bow. Add 1-3/4 cups shredded cheese, diced tomatoes, enchilada sauce and wing sauce. Mix well and set aside.

Note: If you have shredded the meat in advance and it’s now cold, warm gently with a little chicken stock in a sauce pan or in the microwave before proceeding. The chicken will be easier to work with if it’s warm.

In a small saucepan over low heat, warm the soup, cream cheese, salad dressing and remaining 1/4 cup shredded cheese. Stir until cheese are melted, about 8 minutes. Remove from heat.

Spray the tortillas with a little cooking spray, warm on a griddle pan. Warming the tortillas will make rolling easier.

Working with one tortilla at a time, place 1/2 cup chicken mixture off center on the tortilla. Roll up and place in the prepared baking dish, seam side down. Repeat until all the tortillas have been filled. Top with sauce. Sprinkle with remaining 3/4 cup shredded cheese.

Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes.

Garnish
1 cup shredded Lettuce
1 Roma Tomato
1/2 cup Crumbled Blue Cheese, optional

While enchiladas bake, shred lettuce, set aside. Dice tomato, set aside.

Remove Buffalo Enchiladas from oven. Sprinkle with blue cheese, if desired, lettuce and diced tomatoes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen