Buffalo Chicken Enchiladas

Yes, another buffalo recipe!  A spicy, fun spin on chicken enchiladas.  

Ingredients:

• 1 lb cooked shredded chicken
• 20oz red enchilada sauce
• 1c buffalo sauce
• 1c reduced fat mexican blend cheese + 1/2c
• 1/4c diced green onion
• 1/4c diced red onion
• 8 flour tortillas
• garnishes: crumbled cojita, bleu cheese or gorgonzola, more diced onion, minced cilantro, diced tomato, sliced hot peppers

1. Preheat the oven to 375 degrees.
2. Spray a baking dish with olive oil.
3. Combine the enchilada sauce and buffalo sauce.  Combine the chicken, 1c cheese, and onion.  
4. Spoon 3/4c of the enchilada buffalo sauce into the baking dish.
5. Divide the chicken/cheese mix among the 8 tortillas, down the center.  Roll up and place seam side down in the baking dish.  Pour the rest of the sauce over and sprinkle with 1/2c cheese.
6. Bake for about 25 minutes, until the tortillas start to brown and the sauce is nice and bubbly.
7. Garnish accordingly and serve!

The enchilada to buffalo sauce ratio here was perfect- it was nice and spicy without being overbearing.