I used to think making enchiladas on a weeknight was too much work…but I was wrong. If my chicken is already poached (thanks to my slow cooker!), then I just wrap, roll and bake when it’s suppertime! These gooey enchiladas with bold flavor (but not heat!) are perfect for your weeknight or even entertaining. They’re just all-around good.
This recipe serves four. I used three cute little serving dishes or you can prepare them all in one 8×8 baking dish.
2 (10 oz) cans of mild enchilada sauce
4 tablespoons buffalo sauce (we use Frank’s Red Hot Sauce)
1 pound of cooked and shredded chicken (click HERE to see my easy way of doing this!)
1 (10 oz) box of frozen spinach, defrosted and all excess water squeezed out
1 (14 oz) can of diced tomatoes, drained
about 10 green onions, chopped and divided
1 cup of crumbled bleu cheese (or add more if you like), divided
salt and pepper
8 flour tortillas
Preheat oven to 350 degrees.
Grease an 8×8 baking dish with Pam. Set aside.
Combine your enchilada sauce and buffalo sauce in a bowl, mix together and then set aside.
In a large mixing bowl, combine your cooked and shredded chicken with half of your enchilada sauce mixture. Next, stir in your spinach, tomatoes, half of your green onions and ½ cup of the crumbled bleu cheese with a big pinch of both salt and pepper.
Take each tortilla and spread your chicken mixture across the center. Wrap the enchilada and place seem side down in your baking dish. Repeat.
Once all of your enchiladas are tucked inside your baking dish, drizzle the rest of your enchilada sauce mixture down over the top followed by the remaining ½ cup of crumbled bleu cheese.
Pop your enchiladas in the oven and bake about 25 to 30 minutes or until the edges are slightly browned and bubbly.
Remove and serve immediately along with another sprinkling of green onions.
Easy! I think the ratio of enchilada sauce to buffalo sauce gives it flavor without all the heat. A colorful bounty for your family’s supper! Enjoy!