Buffalo Chicken Enchilada Casserole

Buffalo chicken, blue cheese and... Mexican! You'd never guess it, but it's a match made in heaven! By Tablespoon Kitchens
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5 Minutes Prep
45 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 pound cooked chicken breast, shredded
  • Small check mark in a circle icon 1 medium yellow onion, chopped
  • Small check mark in a circle icon 2 cloves garlic, minced
  • Small check mark in a circle icon 1 (14 oz.) can Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 1 (14.5 oz.) can diced tomatoes with chilies (or salsa)
  • Small check mark in a circle icon 1/3 cup buffalo sauce
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1/4 teaspoon freshly ground black pepper
  • Small check mark in a circle icon 6 (8-inch) Old El Paso™ flour tortillas
  • Small check mark in a circle icon 1 (6 oz.) package grated Mexican four cheese blend
  • Small check mark in a circle icon 4 ounces crumbled blue cheese
Preparation
  1. Preheat the oven to 350ºF.
  2. In a small skillet over medium-high heat, heat the oil and cook the onion until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
  3. Add the chicken, enchilada sauce (reserving 1/4 cup for later), buffalo sauce, tomatoes with green chilies, salt and pepper. Simmer for a few minutes just until heated through.
  4. Pour the reserved 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking pan. Lay two flour tortillas over it, overlapping each other at the center. Spread 1/3 of the chicken mixture over the tortilla shells. Sprinkle with 1/3 of the Mexican cheese and 1/3 of the blue cheese. Repeat the layers two more times, ending with the Mexican and blue cheese on top.
  5. Cover with foil. Bake for 30 minutes. Remove the foil and bake for another 10-12 minutes or until the cheese is nice and bubbly. Let sit for 5 minutes before cutting and serving.