CREAMY BUFFALO CHICKEN ENCHILADAS

Creamy Buffalo Chicken Enchiladas image

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded rotisserie chicken
1 can (10 ounces) enchilada sauce
1/4 cup Buffalo wing sauce
1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
12 corn tortillas (6 inches), warmed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup blue cheese salad dressing
1/4 cup 2% milk
1/4 teaspoon chili powder
Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

Steps:

Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 477 calories, Fat 27g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1195mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.