Spicy Chicken Enchiladas (Print Version)

# Ingredients:

01 - Shredded chicken (2 cups)
02 - Diced tomatoes (14.5 ounces)
03 - Tomato sauce (8 ounces)
04 - Green chiles (4 ounces)
05 - Buffalo sauce (1 cup)
06 - Cream cheese (4 ounces)
07 - Corn or flour tortillas (8-10)
08 - Monterey Jack or Cheddar cheese (2 cups)
09 - Blue cheese dressing (optional)
10 - Green onions (optional)
11 - Cilantro (optional)
12 - Blue cheese crumbles (optional)

# Instructions:

01 - Heat oven to 350°F and grease a 9x13 baking dish
02 - Mix tomatoes, sauce, chiles, and buffalo sauce in a pan. Take out 1/2 cup for pan bottom and 2/3 cup for topping
03 - Melt cream cheese into remaining sauce, then mix in chicken
04 - Fill each tortilla with 1/4 cup chicken mix, roll up, place seam down in dish
05 - Pour reserved sauce over enchiladas, add cheese, and bake 15-20 minutes until bubbly

# Notes:

01 - Uses rotisserie chicken as a time-saver
02 - Can customize heat level with buffalo sauce choice
03 - Great for using leftover chicken

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