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Buffalo Chicken Enchiladas

Alyssa Rivers, The Recipe Critic
  • 30 minutes
  • Serves 12

INGREDIENTS

2 cups

shredded chicken, (rotisserie will work great)

14 1/2 oz

canned diced tomatoes, drained

8 oz

canned tomato sauce

4 oz

can diced green chiles

1/2 cup

buffalo sauce

4 oz

cream cheese

12

6-inch corn tortillas, warmed (flour will also work)

1 1/2 cups

Monterey Jack or Cheddar Cheese

Optional Toppings:

sour cream

tomatoes

green onions

cilantro