Spicy Buffalo Chicken Enchiladas with Shredded Iceberg Lettuce

On the Menu tonight – Spicy Buffalo Chicken Enchiladas!

When I saw Katie Lee Biegel make this on The Kitchen, I had to add this one to my Superbowl menu instead of chicken wings. There is a lot of help from the store in this recipe too, which makes it a great dish to make anytime because it comes together so fast. By using a rotisserie chicken, you simply pull the meat off the bones and chop it to bite-sized pieces. Mix in the shredded Monterey Jack cheese with the chicken in a large mixing bowl. When the buffalo sauce is ready, mix a cup of that in as well.

With the buffalo chicken mixture ready, you are ready for assembly. When Katie made her version, she cut the enchiladas into pinwheels. I did about half of the enchiladas into pinwheels and the rest simply cut the enchiladas in half. The pinwheels are great for a party and the half-sized pieces are great for lunch or dinner. Once all the enchiladas are assembled, pour the rest of the buffalo sauce over them along with the rest of the shredded Monterey Jack cheese. Bake them and serve with the finely shredded iceberg lettuce along with crumbled blue cheese and either blue cheese or ranch dressing.

Now that you have the technique down, you can modify it to an endless variety of enchiladas. I hope you will try this version and let me know what you think.

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Spicy Buffalo Chicken Enchiladas

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By Katie Lee Biegel – Serves: 12

Spicy Buffalo Chicken Enchiladas

Ingredients

• 1 Rotisserie chicken, pulled from the bone and chopped
• 1 stick butter
• 1 lb grated Monterey Jack cheese
• 2 cups mild red enchilada sauce
• 3/4 cup hot sauce (Frank's Red Hot recommended)
• 8 10-inch flour tortillas
• 1/2 head iceberg lettuce, finely shredded
• 1/2 cup Ranch dressing
• 1/2 cup blue cheese crumbled

Instructions

1

Pre-heat oven to 350 degrees

2

Butter a 13x9 baking dish

3

Add the chicken and 2 1/2 cups of the shredded Monterey Jack cheese to a large mixing bowl

4

Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts

5

Remove from the heat

6

Transfer 1 cup of the sauce to the bowl with the chicken

7

Toss to fully coat

8

Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish

9

Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up (If you’d like, trim the round ends of the tortilla that are unfilled and reserve for another use)

10

Cut the rolled tortilla into 6 pinwheels

11

Place each pinwheel cut-side down in the baking dish

12

Repeat with the remaining tortillas and chicken mixture

13

Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top

14

Bake until the cheese is melted and bubbling, 15 to 20 minutes

15

Meanwhile, toss the lettuce with the ranch dressing in a large bowl

16

Sprinkle the blue cheese crumbles on top of the enchiladas

17

Serve immediately with the salad