Name: Buffalo Chicken Enchiladas
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 6 tablespoons unsalted butter; 3/4 cup hot sauce (such as Frank’s); 2 cups crushed fire-roasted tomatoes; 3 cups shredded rotisserie chicken; 1/2 cup sour cream; 12 ounces Monterey Jack cheese, shredded (about 3 cups); 1/2 teaspoon dried Mexican oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Kosher salt; 12 corn tortillas; 1/4 cup Mexican crema; 1 tablespoon crumbled blue cheese; 1/4 red onion, finely chopped; 1 stalk celery, finely chopped; 1 ripe avocado, chopped; 2 tablespoons chopped fresh cilantro

Directions

Preheat the oven to 400 degrees F. Melt the butter in a small saucepan over medium heat, then whisk in the hot sauce. Remove 1/4 cup and set aside. Transfer the remaining sauce to a blender along with the fire-roasted tomatoes and 3/4 cup water; blend until smooth. Spread half of the sauce in a 9-by-13-inch baking dish.
Combine the shredded chicken, sour cream, half of the Jack cheese, the oregano, garlic powder and onion powder in a large bowl. Add the reserved 1/4 cup hot sauce mixture and toss to combine; season with salt.
Heat the tortillas in batches in the microwave until soft and pliable, about 30 seconds. Cover with a damp towel to keep soft. Spoon 2 heaping tablespoons of the chicken mixture down the center of each tortilla and roll up. Place seam-side down in the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining Jack cheese. Cover with foil and bake until the cheese is fully melted and the sauce is bubbly, 25 to 30 minutes. Let sit 5 minutes.
Combine the crema and blue cheese in a small bowl; stir well. Drizzle over the enchiladas and top with the red onion, celery, avocado and cilantro.