Preheat oven to 375 degrees F
Spray a 9 by 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust to your desired level of heat. Set aside.
Add shredded chicken to a bowl with 2 green onions and 1 cup Monterey jack cheese. Pour in about 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
Pour a drizzle of enchilada/buffalo sauce in bottom of baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.
Roll each up and set it in baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and remaining Monterey jack cheese. Bake for 20-25 minutes.
Immediately after taking enchiladas out of the oven, add crumbled Gorgonzola on top. Garnish with the remaining green onions and cilantro (if desired) Store remaining sauce in fridge for 1-2 weeks.
Finished product! Yum!!
- 8.0 large tortillas
- 5.0 Boneless chicken breasts, cooked and shredded
- 1.0 28 ounce can red enchilada sauce
- 0.0c Buffalo wing sauce (more if you hot)
- 2.0c Shredded Monterey jack cheese
- 4.0oz Gorgonzola cheese
- 4.0 green onions, chopped
- 0.0c Fresh cilantro (I personally don't use)