Spicy Buffalo Chicken Enchiladas
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 874
- Total Fat
- 68
- Saturated Fat
- 28
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 145
- Sodium
- 1646
- Total: 35 min
- Active: 25 min
Ingredients
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
1 rotisserie chicken, shredded (about 4 cups)
1 pound grated Monterey Jack cheese (about 4 cups)
2 cups mild red enchilada sauce
3/4 cup hot sauce, preferably Frank’s Red Hot
Eight 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch Dressing, recipe follows
1/2 cup blue cheese crumbles
Ranch Dressing:
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you’d like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
Ranch Dressing:
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
Cook’s Note
The remaining ranch dressing can be refrigerated in an airtight container for up to 2 weeks.