BUFFALO CHICKEN ENCHILADAS
I love the spicy flavor with the creaminess of the sauce! Of course the cheese is also fab!
Provided by Christine Bombyk
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Spray a 13x9 inch glass dish.
- 2. Pull chicken from the bones and place into a large dish. I use one whole chicken. If using leftover meat, make sure there is at least 3 C to fill your tortillas.
- 3. Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
- 4. In another bowl, combine soup and sour cream and 1/4 C. of green onions.
- 5. In each tortilla shell, spoon 2 TBSP of the soup/sour cream mixture down the center and then add 1/4 C of the chicken. Sprinkle with some cheese, then fold and place into pan. Repeat this step until your pan is filled.
- 6. Once pan is filled, cover enchiladas with the rest of the soup/sour cream mixture and sprinkle with remaining cheese and green onions. My family loves cheese so I go ahead and just cover the whole thing instead of "sprinkling" :)
- 7. Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!
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