Buffalo Chicken Enchiladas

I found this recipe on Pinterest and tried it out for dinner last night (we had B's family over for din din). The verdict? A.MAZ.ING. Everyone loved them and they were super easy.  Thought you all might like to give them a try.

Buffalo Chicken Enchiladas (online recipe here)

from the food blog How Sweet It Is

adapted from  BBQ chicken enchiladas

makes 8 enchiladas

8 large whole wheat tortillas (my favorite are La Tortilla Factory!) *I (Andrea) used Tortilla Factory and they were amazing. I will NEVER buy a nother brand again!*

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your taste buds)

1 cup shredded monterey jack cheese

4 ounces gorgonzola cheese, crumbled
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.