Best Mexican Flag Buffalo Chicken Enchiladas Recipes

THE BEST BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375˚F.
• Place tomato sauce, tomato paste, Frank's Red Hot Sauce, water, chili powder, and cumin in a medium saucepan over medium-high heat. Stir well to combine, and bring to a boil.
• Reduce heat to low and simmer for 5 minutes. Remove from heat.
• Spread about 1/4 cup of sauce in the bottom of an 8×10" casserole dish, and set aside.
• Place shredded chicken in a large bowl. Add about 1 cup of sauce, and stir well.
• Heat tortillas for about 30 seconds in the microwave wrapped in damp paper towels, or just until warm and pliable.
• Spoon approximately 1/4 cup of chicken mixture down the center of each tortilla.
• Roll tortilla closed and place seam-side down in the casserole dish.
• Repeat with remaining tortillas.
• Pour remaining sauce over the top of the enchiladas. Sprinkle evenly with cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Remove foil and bake for another 8-10 minutes, or until sauce is bubbly and the cheese is melted and lightly browned.
• Sprinkle with green onions and drizzle with blue cheese dressing. Serve warm.

CREAMY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
• Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

EASY BUFFALO CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• In a large bowl, combine chicken, cream cheese, 1 ½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined. Stir together the butter, remaining Buffalo sauce, and heavy cream in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon ½ cup of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining cheese and bake 15-18 minutes, or until cheese is melted and bubbly.
• Sprinkle with blue cheese or drizzle the ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.

MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
• Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
• Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
• Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
• Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
• Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
• Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
• Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
• Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
• Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
• Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.