Creamy Buffalo Chicken Enchiladas Recipe

• My hsb loved this meal - it is a cross between buffalo chicken, enchiladas and tamales. I got this recipe from here
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• 3 cups shredded rotisserie chicken
• 1 can (19 ounces) enchilada sauce
• 1/4 cup Buffalo wing sauce
• 1-1/4 cups (5 ounces) shredded 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
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Directions

• 1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.

I poured a layer of enchilada sauce on the bottom of the pan

 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 a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.

• Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. 

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  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°. Yield: 6 servings.

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.