Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the shredded chicken with the Stone House Seasoning, ½ cup of enchilada sauce, ½ cup of buffalo sauce, and the drained diced tomatoes with green chiles. Mix well to ensure all the ingredients are evenly distributed.
- If you’re using corn tortillas, consider warming them slightly in the microwave or on a skillet for a few seconds. This makes them pliable and easier to roll without tearing.
- Spread a thin layer of the remaining enchilada sauce on the bottom of the casserole dish. Take a tortilla, fill it with about ¼ cup of the chicken mixture, and roll it up tightly. Place it seam-side down in the casserole dish. Repeat this process until you’ve filled all the tortillas.
- Once all the enchiladas are in the dish, drizzle the remaining buffalo sauce over the top and sprinkle with shredded Monterey Jack cheese. This will create a deliciously cheesy crust while baking.
- Preheat your oven to 350°F (175°C) and bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly. You want that golden, slightly crispy top!
- Once out of the oven, let the enchiladas cool for a few minutes. Garnish with sliced green onions and crumbled blue cheese if desired. Serve warm and enjoy the burst of flavor in every bite!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Unbaked enchiladas can be frozen for up to 3 months.
- To reheat, bake in a 350°F oven for 20-25 minutes until heated through.