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Creamy Buffalo Chicken Enchiladas

Becky Hardin | The Cookie Rookie
  • 40 minutes
  • Serves

INGREDIENTS

3 cups

cooked and shredded rotisserie chicken

1 can

Old El Paso enchilada sauce

1/2 cup

Buffalo sauce

8 oz

shredded cheddar cheese, divided

1 can

Rotel tomatoes

12

Old El Paso flour tortillas, burrito size

1 can

(10-3/4 ounces) condensed cream of celery soup

1/2 cup

blue cheese salad dressing

4 oz

low fat cream cheese

crumbled blue cheese

Optional Toppings: blue cheese, chopped roma tomatoes, chopped celery, sliced green onions, freshly chopped cilantro, ranch, sour cream