Buffalo Chicken Enchiladas

• 1/4 cups Shredded Cheddar Cheese (fat Free)
• 1/4 cups Shredded Reduced-fat Mozzarella Cheese
• 10 ounces, fluid Red Enchilada Sauce
• 13 cups Frank's Red Hot Sauce
• 1 cup Shredded, Cooked Chicken Breast
• 2 whole Green Onions, Chopped
• 1 stalk Celery, Medium Chopped
• 2 Tablespoons Frank's Red Hot Sauce
• 13 cups Reduced-fat Blue Cheese Crumbles
• 5 whole Whole Wheat Or High-fiber Tortillas

1. Preheat oven to 350 F.
2. Youll need 3 small bowls: 1.
3. Mix shredded cheddar and shredded mozzarella in the first bowl.
4. 2.
5. Mix enchilada sauce with 1/3 cup hot sauce in the second.
6. Adjust as needed for heat tolerance.
7. 3.
8. Mix shredded chicken, 1/4 cup of the cheese mixture, green onion, celery, 2 tablespoons hot sauce and 1 tablespoon of the enchilada sauce mixture in the third.
9. Add a thin layer of enchilada sauce mixture into the bottom of a lightly greased 8x8 casserole dish.
10. Add 2-3 tablespoons of the chicken mixture in the center of each tortilla.
11. Roll lengthwise and fold ends under and place it seam-side down in the casserole dish.
12. Repeat with the rest of the tortillas and filling.
13. When all of the tortillas are filled, pour remaining enchilada sauce over top.
14. Add remaining shredded cheese over the top of that.
15. Bake for 20 minutes.
16. Remove dish from the oven and sprinkle with blue cheese and cook another 5-7 minutes until sauce is bubbly and cheese is melted.
17. Then add to your plate and devour!

cheddar cheese, mozzarella cheese, fluid red enchilada sauce, chicken, green onions, celery, crumbles, whole wheat or

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-enchiladas-3/ (may not work)