Creamy Buffalo Chicken Enchiladas

Step 1

Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray. Set aside.

Step 2

In a large bowl, combine cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1 ½ cups cheddar cheese. Set aside.

Step 3

In a medium saucepan, heat soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside.

Step 4

Place chicken mixture in the center of each tortilla (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.

Step 5

Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.

Step 6

Bake at 350F for 30 minutes or until the cheese is melted and the tortillas cooked through, browned.

Step 7

Top with extra toppings as desired.

Step 8

Enjoy!

Step 9

**NOTES: If you prefer less spicy, you can use a can of regular tomatoes instead of the Rotel tomatoes. If you want them even spicier, add in some chopped jalapeños!