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Buffalo Chicken Enchilada Casserole

0 Ratings

0 Comments

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

lb cooked chicken breast, shredded

medium yellow onion, chopped

cloves garlic, minced

can (14 oz) Old El Paso™ Enchilada Sauce

can (14.5 oz) diced tomatoes with chilies (or salsa)

1/3

cup buffalo sauce

teaspoon salt

1/4

teaspoon freshly ground black pepper

(8-inch) Old El Paso™ flour tortillas

package (6 oz) grated Mexican four cheese blend

oz crumbled blue cheese

Steps

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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!