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!
To get started, gather your ingredients and preheat the oven to 350ºF.
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.
Add the chicken, enchilada sauce (reserving 1/4 cup of it for later), Buffalo sauce, and tomatoes with green chilies.
Simmer for a few minutes, just until heated through.
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. 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.
For more blue cheese goodness, visit Kimberly’s food blog, The Daring Gourmet.