buffalo chicken enchiladas

buffalo chicken enchiladas

7 whole wheat tortillas

3 chicken breast, cooked and shredded

1 cup enchilada sauce

1/2 cup franks red hot

1 tbsp siracha (leave out if you don’t like’em hot)

1  1/2 cups mexican cheese, shredded

1/2 cup pepper jack cheese, shredded

2 green onions, chopped

1/2 cup cilantro

preheat oven to 375 degrees. mix enchilada sauce and franks red hot in measuring cup and set aside.

add shredded chicken to a medium bowl with 1 cup of mexican cheese, pour 1/2 of enchilada sauce and franks mixture and mix to coat.

pour a thin coat of enchilada sauce and franks mixture into a 9 x 13 pan to coat bottom. line the middle of a tortilla with the chicken mixture and roll, place seem down in pan. continue until chicken mixture is gone, placing enchiladas side by side in pan. pour remaining enchilada sauce and franks mixture over lined enchiladas. top with remaining cheeses and baked for 20-25 minutes.

remove from oven and immediately top with onions and cilantro and serve.

i told you it was going to be worth it! add blue cheese instead, dip it in ranch, go crazy they’re your antchilads!!

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