Buffalo Chicken Enchiladas

• 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

1. Preheat oven to 375 degrees F.
2. Spray a 9 x 13 baking dish with non-stick spray.
3. Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.
4. Set aside.
5. Add shredded chicken to a bowl with 1/2 cup shredded cheese.
6. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
7. Stir until mixture comes together.
8. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.
9. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.
10. Roll each up and set it in the baking dish, seam side down.
11. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.
12. Bake for 20-25 minutes.
13. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
14. Garnish with cilantro and serve.

tortillas, chicken breasts, red enchilada sauce, buffalo wing sauce, blend cheese, gorgonzola, fresh cilantro

Taken from www.food.com/recipe/buffalo-chicken-enchiladas-487812 (may not work)