Image of Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas

Category

Entrees

Servings

4 to 6

Prep Time

15 minutes

Cook Time

15 minutes

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
Image of Buffalo Chicken Enchiladas

Directions

  1. PREHEAT the oven to 400°F. Butter a 9-by-13-inch baking dish.
  2. MIX the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl.
  3. MICROWAVE the tortillas in batches until warm, softened and fold-able, about 30 seconds. Keep warm between damp paper towels.
  4. SPOON 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.
  5. DRIZZLE the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Nutrition

Nutrition

per serving
Calories
690
Amount/Serving % Daily Value
Fat
42 grams
65%
Saturated Fat
20 grams
100%
Cholesterol
185 milligrams
62%
Sodium
2060 milligrams
86%
Carbs
35 grams
12%
Fiber
5 grams
20%
Sugar
5 grams
Protein
43 grams
Calcium
362 milligrams
35%