Buffalo Chicken Enchiladas

I am always looking for different recipes to make for dinner. So, when I came across one of Joey's favorite foods, buffalo chicken, and a Mexican dish mixed together, I had to make it.

Buffalo Chicken Enchiladas

• 1 lb. Boneless, skinless chicken breasts, cooked and shredded
• 14 oz. can Red enchilada sauce
• 1/3 c. Buffalo sauce (I use Frank's)
• 5 Chopped green onions, divided
• 1 1/2 c. Shredded mozzarella cheese
• 4 Large whole wheat tortillas

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray. In a medium bowl, mix together enchilada and buffalo sauce. You can always add more buffalo sauce if you like it spicier. In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 c. mozzarella cheese. Pour in 1/2 c. of the enchilada sauce mixture and stir until combined.

Pour 1/2 c. enchilada sauce into the dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Top with remaining green onions. Enjoy!