Rotisserie chicken saves time in this mash-up of two crowd-pleasing foods: Buffalo chicken and enchiladas. Ready in a half hour!
Directions
- PREHEAT the oven to 400°F. Butter a 9-by-13-inch baking dish.
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MIX the chicken, cream cheese, 1 cup of the shredded cheddar, â…“ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining â…” cup hot sauce and 3 tablespoons water in a medium bowl.
- MICROWAVEÂ the tortillas in batches until warm, softened and fold-able, about 30 seconds. Keep warm between damp paper towels.
- SPOONÂ a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- DRIZZLEÂ the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.