Buffalo Chicken Enchiladas
1 pound boneless, skinless chicken breasts
1 1/2 tablespoons unsalted butter
1 large onion, finely sliced
1 cup bleu cheese dressing (I used Ken's)
8 corn tortillas (enchilada sized- about 8 inches)
2/3 cup mild enchilada sauce
1 cup hot sauce (Frank's is my favorite)
1 1/4 cup mild cheddar cheese, grated
1 cup monterey jack cheese, grated
Cook the chicken and shred it. I grilled mine, but any method works.
Melt butter in a large pan and add in onions, cook until brown and caramelized, about 15 minutes.
Preheat oven to 350 degrees. Lightly grease baking dish.
Combine the shredded chicken, onions, bleu cheese dressing, cream cheese, 1/2 cup of mild cheddar cheese, and 1/2 cup of monteray jack cheese.
Heat a griddle or skillet over low-medium heat, and working one at a time, heat the tortillas until they are warm and pliable and then fill each with about a 1/4 cup of the chicken mixture and place in baking dish, seam side down. Repeat until all tortillas and filling are used up.
Pour the hot sauce over the top of the enchiladas and bake for 10 minutes. Sprinkle remaining cheese over the top and return to the oven for another 15 minutes, until hot, melty and bubbly.
this recipe is also shared at some of my favorite food blog hops