Ideal for buffalo chicken lovers, this enchilada bake is rich, creamy, and spicy, making it the perfect dinnertime indulgence. The cool, crunchy, and tangy salsa perfectly complements the enchiladas' Mexican-inspired flavors. Plus, using rotisserie chicken as a shortcut makes this dish perfect for busy weeknights. Enjoy with a cold beer!
Ingredients:
# 1 10-oz. can red enchilada sauce
# ¾ cup buffalo-style hot sauce (such as Frank's RedHot)
# ¼ cup ranch dressing
# 3 cups shredded cooked chicken
# 4 oz.s cream cheese, softened
# 2 cups pre-shredded Cheddar Jack cheese, divided
# 10 6-in.s flour tortillas
# 1 cup sliced celery, from two stalks
# ½ cup finely chopped carrot, from 1 large carrot
# ¼ cup finely diced white onion
# 1 jalapeño, seeded and chopped
# 1 Tbsp. lime juice, from 1 lime
# 2 tsp.s olive oil
# ¼ tsp. table salt
# 3 Tbsp.s blue cheese dressing
# 3 Tbsp.s crumbled blue cheese
Instruction:
# Preheat oven to 375°F. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl.
# Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce mixture in a large bowl. Place 1/3 cup chicken enchilada mixture into center of each tortilla; roll to seal.
# Coat bottom of a 13 x 9-in. dish with 1/4 cup of the sauce mixture. Arrange rolled enchiladas seam side down in dish. Spread remaining sauce evenly over enchiladas; sprinkle with remaining shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes.
# While enchiladas bake, stir together celery, carrot, onion, jalapeño, lime juice, olive oil, and salt in a small bowl; set aside.
# Drizzle baked enchiladas with blue cheese dressing, and sprinkle with blue cheese crumbles. Top each serving with celery salsa.
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