Buffalo Chicken Enchiladas (Print Version)

# Ingredients:

01 - Cooked chicken, shredded (2 cups)
02 - Canned diced tomatoes (14.5 oz)
03 - Canned tomato sauce (8 oz)
04 - Green chiles, chopped (4 oz)
05 - Hot buffalo sauce (1 cup)
06 - Softened cream cheese (4 oz)
07 - Tortillas, corn or flour (8-10)
08 - Shredded Cheddar or Monterey Jack cheese (2 cups)
09 - Optional: Dressing made with blue cheese
10 - Optional: Fresh cilantro
11 - Optional: Freshly chopped green onions
12 - Optional: Blue cheese crumbles

# Instructions:

01 - Set oven to 350°F and lightly coat a 9x13 pan with cooking spray
02 - Combine diced tomatoes, tomato sauce, chiles, and buffalo sauce in a saucepan. Save 1/2 cup for the pan’s base and 2/3 cup for topping later
03 - Melt cream cheese into the sauce mixture, then stir in the shredded chicken
04 - Spoon 1/4 cup of the chicken filling onto each tortilla, roll them up, and place them seam-side down in the greased pan
05 - Pour the reserved sauce over the rolled tortillas, sprinkle cheese on top, and bake for 15-20 minutes until bubbly

# Notes:

01 - Using already-cooked rotisserie chicken saves time
02 - Adjust spice levels depending on your buffalo sauce
03 - A perfect choice for leftover chicken

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