1. Preheat oven to 375 degrees F. 2. Spray a 9 x 13 baking dish with non-stick spray. 3. Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce. 4. Set aside. 5. Add shredded chicken to a bowl with 1/2 cup shredded cheese. 6. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. 7. Stir until mixture comes together. 8. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. 9. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. 10. Roll each up and set it in the baking dish, seam side down. 11. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. 12. Bake for 20-25 minutes. 13. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. 14. Garnish with cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
