Creamy Buffalo Chicken Enchiladas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 -6 1x
Ingredients
Units
Scale
- 3 cups cooked shredded chicken breast
- 2 cups shredded Mexican blend cheese (divided)
- 8 8 inch flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup hot pepper sauce (like Frank’s Red Hots®)
- 1/2 cup ranch dressing
- Pinch of salt and pepper
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup chopped green onion (optional)
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a 9×13 baking dish with cooking spray and set aside.
- In a medium bowl toss together shredded chicken and 1 cup cheese.
- Divide mixture evenly between flour tortillas.
- Roll chicken mixture up in tortillas and place seam side down in baking dish.
- Melt butter in a medium saucepan over medium heat.
- Stir in flour and whisk until smooth.
- Gradually add in chicken broth, about ¼ cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.
- Stir hot pepper sauce and ranch dressing into sauce.
- Cook for a few minutes longer until sauce is heated through.
- Remove from heat and season with salt and pepper to taste if desired.
- Pour sauce on top of enchiladas.
- Sprinkle with remaining cheese.
- Bake on center rack of oven for about 30 minutes until cheese is melted and sauce is hot and bubbly.
- Garnish with blue cheese and green onion .