Buffalo Chicken Enchilada Casserole

Name: Buffalo Chicken Enchilada Casserole
Prep time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 1 pound cooked chicken breast, shredded; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 2/3 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce; 1 (14.5 oz.) can diced tomatoes with chilies (or salsa); 1/3 cup buffalo sauce; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend; 4 ounces crumbled blue cheese

Prep time:5 min
Total time:45 min
Ingredients:11
Servings:6

Buffalo Chicken Enchilada Casserole

Prep time:5 min
Total time:45 min
Ingredients:11
Servings:6
Calories per serving:

Wanting to switch up your routine family dinner? Try whipping up this Buffalo Chicken Enchilada Casserole! Buffalo-sauced chicken, blue cheese and various enchilada ingredients are a match made in heaven when combined in this chicken enchilada casserole recipe. Even the kids will be begging for seconds!

Ingredient

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1 pound cooked chicken breast, shredded
1 medium yellow onion, chopped
2 cloves garlic, minced
1 2/3 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
1 (14.5 oz.) can diced tomatoes with chilies (or salsa)
1/3 cup buffalo sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
4 ounces crumbled blue cheese

Instructions

1. Preheat the oven to 350°F.
1. 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.
1. 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.
1. 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.
1. 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.

Recipe Tips

One (15- to 16-oz) jar of chunky tomato salsa can be substituted for the diced tomatoes in this chicken enchilada casserole recipe.
Top Buffalo Chicken Enchilada Casserole with sliced green onions and chopped fresh cilantro leaves.
Serve casserole with carrot sticks, celery and crema Mexicana or sour cream to soothe taste buds from the heat.

Nutrition Facts

Nutrition facts are not available for this recipe

Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole

Ingredient

Instructions

Recipe Tips

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Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole

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Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole

Ingredient

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Recipe Tips

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Buffalo Chicken Enchilada Casserole

Buffalo Chicken Enchilada Casserole

Ingredient

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