I still had wraps and chicken left over so I made Buffalo Chicken Enchaladas. It was great with sour cream and sliced avocado. I bet guacamole would go well with it.
Buffalo Chicken Enchiladas
Adapted from Michelle
8 flour tortillas
shredded rotisserie chicken (I used a little more than a half, but 1 full chicken would be best)
16 ounces prepared enchilada sauce - separated
1 cup Franks Red Hot (more or less depending on how spicy you like it)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
4 ounces gorgonzola cheese crumbles
3 green onions, sliced, white and green parts
Preheat oven to 350 degrees. Spray a baking dish with non-stick spray. Pour about 4 ounces (half the Frontera bag) in the bottom of the pan to coat it.
In a small bowl combine the Franks Red Hot and remaining enchilada sauce and set aside.
In a medium bowl, combine the shredded chicken, half the sauce mixture, 1/2 cup cheddar, 2 ounces blue cheese, all the Monterey Jack cheese, and scallions. Fill the tortillas generously without overstuffing them. Place them in the prepared baking dish seam side down. Be sure the tortillas fit snuggly in the dish.
Top with remaining sauce mixture and remaining cheddar cheese. Bake for 25-30 minutes, uncovered. Remove from oven and top with remaining blue cheese crumbles.