Two favorites combined: Mexican and Wings!
Ingredients:
- 1 Roasted Chicken (Pre-cooked a the store, save A LOT of time)
- 4 green onions, sliced thin on the bias
- ¾ cup gorgonzola cheese
- 6 burrito sized tortillas
- 1 ½ cups shredded cheese (I used Colby jack)
- ¼ cup chopped cilantro
- 1 cup enchilada sauce
- 1 cup frank’s red hot buffalo style sauce
- Preheat oven to 350 degrees
- Take apart the roasted chicken and shred all the meat. Make sure to take off the skin and drain on paper towel so the chicken doesn’t have the unnecessary grease.
- In a bowl combine the enchilada sauce and hot sauce.
- Coat a 9x11 baking dish with about ¼ cup of the enchilada/hot sauce mixture.
- Mix 1 cup of the enchilada/hot sauce mixture with 1 cup shredded cheese and shredded chicken.
- For each tortilla, place chicken mixture down the middle of the tortilla. Fold in both ends and then roll, leaving the seam side down. Place each in the baking dish. Should fit 6.
- Top the enchiladas with the rest of the enchilada/hot sauce mixture and then top with remaining ½ cup shredded cheese.
- Bake at 350 degrees until bubbly, about 20 minutes.
- Remove from oven and top with gorgonzola cheese, let sit for 5 minutes.
- Serve with green onions on top.
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