Buffalo Chicken Blue Cheese Enchiladas
Buffalo chicken and Blue cheese wrapped up in a corn tortilla with sauce and melty cheese on top!
Servings - 4 servings
Ingredients
- 2 chicken breasts or 2 cups shredded chicken
- Frank's hot sauce as marinade
- 4 oz blue cheese crumbles
- 12 corn tortillas
- 15 oz can tomato sauce
- 2 Tbsp homemade taco seasoning
- 2 cups Mexican blend shredded cheese
- Side of veggies We had frozen green beans!
Instructions
- Marinate the chicken breasts in the Frank's hot sauce. (I used 1 jar to marinate 4 chicken breasts, in 2 bags for 2 meals.) Or if using already cooked shredded chicken, add 1/2 cup-ish of sauce to the chicken. Combine in a bowl.
- Slow cook the uncooked chicken and sauce for about 4 - 6 hours on high, if needed. Shred with forks when cooked through.
- Preheat oven to 350.
- Spoon shredded chicken and red sauce into the corn tortillas. Sprinkle blue cheese crumbles over top. Roll and place in baking dish seam side down.
- Stir the taco seasoning into the tomato sauce.
- Once the pan is full, pour the tomato sauce over top of the enchiladas. Then top with the shredded cheese.
- Bake at 350 for 20 to 25 minutes, or until cheese has melted and sauce is bubbling. Let cool slightly before slicing and devouring.