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Buffalo Chicken Enchilada Casserole

Name: Buffalo Chicken Enchilada Casserole
Prep time: 5 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb cooked chicken breast, shredded; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) Old El Paso™ Enchilada Sauce; 1 can (14.5 oz) 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 package (6 oz) grated Mexican four cheese blend; 4 oz crumbled blue cheese

0 Ratings

0 Reviews

Prep 5 min
Total 45 min
Servings 6

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

By Daring Gourmet

Updated March 16, 2017

Ingredients

1 lb cooked chicken breast, shredded
1 medium yellow onion, chopped
2 cloves garlic, minced
1 can (14 oz) Old El Paso™ Enchilada Sauce
1 can (14.5 oz) 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 package (6 oz) grated Mexican four cheese blend
4 oz crumbled blue cheese

Steps

1

Preheat the oven to 350°F. 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.
2

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.
3

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.
4

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 11g; 53%

Trans Fat: 1g

Cholesterol: 90mg; 29%

Sodium: 1630mg; 68%

Potassium: 260mg; 7%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 1g; 5%

Sugars: 3g

Protein: 30g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 2%; 2%

Calcium: 35%; 35%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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! 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!