Rotisserie chicken saves time in this mash-up of two crowd-pleasing foods: Buffalo chicken and enchiladas. Ready in a half hour!
Ingredients
3 tablespoons Cabot Unsalted Butter, melted, plus more for greasing the pan
- 4 cups shredded rotisserie chicken
8 ounces Cabot Cream Cheese, at room temperature
8 ounces Cabot Extra Sharp Cheddar, shredded (2 cups)
- 1 cup Buffalo-style hot sauce, plus more for serving
- 1 bunch scallions, thinly sliced, white and green parts separated
- ¼ teaspoon ground cumin
- 16 corn tortillas
- 2 tablespoons crumbled blue cheese
- 2 tablespoons blue cheese dressing
Serving Size:
1/6 recipe
amount per serving
CALORIES
690
% Daily Value
fat
42g
65%
saturated fat
20g
100%
cholesterol
185millig
62%
sodium
2060millig
86%
carbs
35g
12%
fiber
5g
20%
sugar
5g
protein
43g
calcium
362millig
35%
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Directions
- PREHEAT the oven to 400°F. Butter a 9-by-13-inch baking dish.
-
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.
Recipe Note
How about a green chili chicken enchilada casserole for a make-ahead dinner?
Featured Products
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.
-
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.
