Buffalo Chicken Enchiladas - cooking recipe

Ingredients

9 tortillas
12 ounces chicken breasts, boneless and skinless, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% Mexican blend cheese, shredded
3 ounces gorgonzola, crumbled
1/2 cup fresh cilantro, coarsely chopped

Preparation

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 buffalo wing sauce.
Set aside.
Add shredded chicken to a bowl with 1/2 cup shredded 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 shredded cheese.
Bake for 20-25 minutes.
Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
Garnish with cilantro and serve.