Buffalo Chicken Enchiladas.
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, buffalo chicken enchiladas. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Buffalo Chicken Enchiladas is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes delicious. They're fine and they look wonderful. Buffalo Chicken Enchiladas is something that I've loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook buffalo chicken enchiladas using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Buffalo Chicken Enchiladas:
- {Make ready of Enchilada Filling.
- {Take of cooked, shredded chicken.
- {Prepare of ranch dip seasoning.
- {Make ready of cream cheese.
- {Make ready of hot sauce.
- {Get of shredded cheddar cheese.
- {Make ready of Enchilada Assembly.
- {Prepare of buffalo wing sauce.
- {Get of water.
- {Get of flour tortillas (5 large).
- {Get of shredded cheddar cheese.
- {Take of (optional) blue cheese crumbles.
- {Get of (optional) green onions.
Instructions to make Buffalo Chicken Enchiladas:
- Prepare your filling. Mix together the shredded chicken, ranch dip packet, cream cheese, hot sauce, and cheddar cheese..
- Assemble your enchiladas. Spread a large spoonful of the filling on a tortilla in a line down the center and roll it up tightly. Use as many tortillas as necessary to use all your prepared filling..
- Combine 1 cup of buffalo wing sauce and 1/4 cup water. Spread about 1/3 of this mixture on the bottom of the baking dish. Place the assembled enchiladas in the dish. Spread the remainder of the sauce over the enchiladas and sprinkle with cheese..
- Bake at 375˚ until the cheese has melted and the enchiladas are hot and bubbly. (About 20-25 minutes).
- Tips: - Top with green onions, additional buffalo sauce, ranch sauce, blue cheese, etc. - Serve warm with carrot sticks and celery.
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