3 chicken breast - cooked and shredded
1 28 ounce can of enchiladas sauce
1/4 -1/2 cup of Buffalo Sauce ( I used Frank's Red Hot) depends on spicing s's you desire
1 package of chicken taco seasoning
2 cups Mexican mix cheese, divided
cilantro, blue cheese, and green onions for garnish
I cooked the three chicken breasts in the crock pot with salt and pepper and a cup of liquid (chicken broth) for 6 hours. This made them very easy to shred with two forks.
In a small bowl, combine the enchilada sauce and buffalo sauce - add less if you don't care for spice, more if you do.
In a medium bowl, add shredded chicken, 1 cup of the enchilada sauce/buffalo mixture, 1 cup of cheese, and 1 package of chicken taco seasoning. Mix well.
In a 9x13 baking dish, pour a cup of the enchilada and buffalo sauce mixture on the bottom and spread around.
In each tortilla, place 1/4 -1/2 cup of the chicken mixture and roll. Place in baking dish seam side down. Repeat until all 10 tortilla have been filled.
Pour the remaining enchilada/buffalo sauce mixture over the top of the prepared enchilada and then sprinkle with 1 cup of cheese.
Bake at 375 degrees for 25 minutes.
Garnish with cilantro, blue cheese, and green onions as desired. Enjoy!
|Putting chicken mixture in each tortilla before rolling up|
|All Enchiladas Made|
|Sprinkled with Sauce and Cheese|
|Finished dish after baking|