It was simple and tasty. But I have an issue with "sogginess," so leftovers weren't that pleasant for me (I used flour tortillas, which might account for the sog factor). Yet, I loved the taste of this recipe. Next time I am going to see what it's like in a casserole format, like the Easy Taco Casserole. Or maybe I'll just try the corn tortillas!
I cooked chicken tenders I had in the freezer instead of shredding a rotisserie chicken. I cut them in half and cooked them in hot oil, leaving them undisturbed for several minutes so they would brown on one side. I also used ranch instead of bleu cheese because Chris doesn't like it.
This recipe came from the October/November 2014 issue of Taste of Home.
Creamy Buffalo Chicken Enchiladas
3 cups shredded rotisserie chicken
1 10 oz can enchilada sauce
1/4 cup Buffalo wing sauce
1 1/4 cups shredded cheddar or Monterey Jack cheese, divided
12 6 inch corn tortillas, warmed
1 can condensed cream of celery soup
1/2 cup blue cheese salad dressing
1/4 cup milk
1/4 tsp chili powder
Optional toppings: sour cream, green onions, additional Buffalo wing sauce
Preheat oven to 350. In a large bowl, combine chicken, enchilada sauce, and wing sauce. Stir in 3/4 cup of the cheese.
Place 1/4 cup of chicken mixture off center on each tortilla. Roll up and place in greased 13 x 9 pan, seam side down.
In a small bowl, mix soup, salad dressing and milk. Pour over enchiladas. Sprinkle with remaining cheese. Top with chili powder.
Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.
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