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Buffalo Chicken Enchilada Casserole

Daring Gourmet Recipe by
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Buffalo Chicken Enchilada Casserole
  • Prep Time 5 min
  • Total Time 45 min
  • Servings 6
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Buffalo Chicken Enchilada Casserole

Buffalo chicken, blue cheese and... Mexican! You'd never guess it, but it's a match made in heaven!

Ingredients

1
pound cooked chicken breast, shredded
1
medium yellow onion, chopped
2
cloves garlic, minced
1
(14 oz.) can Old El Paso™ enchilada sauce
1
(14.5 oz.) can diced tomatoes with chilies (or salsa)
1/3
cup buffalo sauce
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
6
(8-inch) Old El Paso™ flour tortillas
1
(6 oz.) package grated Mexican four cheese blend
4
ounces crumbled blue cheese

Directions

  • 1 Preheat the oven to 350ºF.
  • 2 In a small skillet over medium-high heat, heat the oil and cook the onion until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
  • 3 Add the chicken, enchilada sauce (reserving 1/4 cup for later), buffalo sauce, tomatoes with green chilies, salt and pepper. Simmer for a few minutes just until heated through.
  • 4 Pour the reserved 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking pan. Lay two flour tortillas over it, overlapping each other at the center. Spread 1/3 of the chicken mixture over the tortilla shells. Sprinkle with 1/3 of the Mexican cheese and 1/3 of the blue cheese. Repeat the layers two more times, ending with the Mexican and blue cheese on top.
  • 5 Cover with foil. Bake for 30 minutes. Remove the foil and bake for another 10-12 minutes or until the cheese is nice and bubbly. Let sit for 5 minutes before cutting and serving.
See Step By Step

Step By Step  

This easy enchilada casserole mixes Mexican flavors with the spicy tang of Buffalo sauce and creamy, cool blue cheese.

As prepared by Daring Gourmet,

An easy casserole that mixes up classic Mexican flavors with spicy Buffalo sauce and creamy blue cheese. 

As a kid I used to hate blue cheese. Hate it. Anytime my mom made something with it, I ran the other way. It’s a shame really, because looking back I now realize all the fantastic food I missed out on! I’m not sure at what point I got over myself, or what inspired the conversion, but I did eventually grow to like blue cheese.

And now I love it as much as I used to hate it!

Remember that Easy Butternut Squash Enchilada Casserole I made a few weeks ago? Well, the ol’Mexican casserole comfort food craving set in again, but this time it was screaming “blue cheese”. So I combined my love of blue cheese and Buffalo chicken with some Mexican flavors. A strange combination, you say? No, I’m not pregnant. But when this bubbly casserole came out of the oven and we scooped it onto our plates and put a forkful in our mouths, we knew we had a match made in heaven. Try it and I’m sure you’ll agree!

 

Buffalo Chicken Enchilada Casserole

To get started, gather your ingredients and preheat the oven to 350ºF.

 

Buffalo Chicken Enchilada Casserole

In a small skillet over medium-high heat, heat the oil and cook the onion until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.

 

Buffalo Chicken Enchilada Casserole

Add the chicken, enchilada sauce (reserving 1/4 cup of it for later), Buffalo sauce, and tomatoes with green chilies.

 

Buffalo Chicken Enchilada Casserole

Simmer for a few minutes, just until heated through.

 

Buffalo Chicken Enchilada Casserole

Pour the reserved 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking pan.

 

Buffalo Chicken Enchilada Casserole

Lay two flour tortillas over it, overlapping each other at the center.

 

Buffalo Chicken Enchilada Casserole

Spread 1/3 of the chicken mixture over the tortilla shells.

 

Buffalo Chicken Enchilada Casserole

Sprinkle with 1/3 of the Mexican cheese and 1/3 of the blue cheese.

 

Buffalo Chicken Enchilada Casserole

Repeat the layers two more times, ending with the Mexican and blue cheese on top. Cover with foil. Bake for 30 minutes. Remove the foil and bake for another 10-12 minutes or until the cheese is nice and bubbly.

 

Buffalo Chicken Enchilada Casserole

Let sit for 5 minutes before cutting and serving.

 

Buffalo Chicken Enchilada Casserole

Enjoy!

 

For more blue cheese goodness, visit Kimberly’s food blog, The Daring Gourmet.

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Nutrition Information 
No nutrition information available for this recipe
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