Snapguide
STEPS
INGREDIENTS
Ingredients

Ingredients

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.

Step 4

Step 4

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.

Step 6

Step 6

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.

Step 8

Step 8

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)