Buffalo Chicken Enchiladas

Sunday is probably my favorite day of the week this time of year. Ideally, we’ll all be in pajamas, the boys will be lounging around watching football, while I’m in the kitchen playing with some recipes. I had a craving for something Mexican while Patrick had a hankering for buffalo wings recently. With those two options on the table, I decided to combine both and made these Buffalo Chicken Enchiladas. Chicken, blue cheese and cream cheese are stuffed into softened corn tortillas and baked under a blanket of cheddar cheese. Need I say more?!…

We loved how the two cravings were satisfied with this one dish! It was a nice twist on an old favorite and they made excellence leftovers as well. If you wanted, you can even add some diced celery to the filling mixture for additional crunch. 

Combine the reserved cooking liquid and tomato salsa in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.

Preheat oven to 400°. Combine the chicken, tomato, salt, cumin, blue cheese and cream cheese in a medium bowl.

Dip each tortilla in the salsa sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken and blue cheese mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake in preheated oven for 20 minutes or until lightly browned.

Serve with reduced fat sour cream, fresh limes and diced tomatoes for garnish if desired.