Creamy Buffalo Chicken Enchiladas

By Janes_kitchen

Ingredients

• 3 cups shredded rotisserie chicken
• 1 can (10 ounces) enchilada sauce
• 1/4 cup Buffalo wing sauce
• 1-1/4 cups (5 ounces) shredded Monterey Jack or cheddar cheese, divided
• 12 corn tortillas (6 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup blue cheese salad dressing
• 1/4 cup 2% milk
• 1/4 teaspoon chili powder
• Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce

Preparation

Step 1

Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. Yield: 6 servings.