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Buffalo Chicken Enchilada Casserole

  • 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! ...MORE+ LESS-

Daring Gourmet
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

Hide Images
  • 1
    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.
  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
180
% Daily Value
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.
More About This Recipe
  • 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!

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