Buffalo Chicken Enchiladas

This favorite party dip takes on a Mexican flare!

1-1/2 Lb. (3-4 breasts) cooked boneless, skinless chicken breasts, shredded *See tip below
2 (8 oz. each) cream cheese, cubed
1 cup Ranch dressing
1/3 cup Frank's Hot Sauce
4 oz. container blue cheese, crumbled
8 oz. (2 cups) sharp cheddar cheese, shredded
30 corn tortillas
15 oz. can tomato sauce
2 Tbs. taco seasoning
Oil, for frying

Optional Garnish:
Sour cream
Green onion, chopped

Preheat oven to 350 degrees F.

In a large pan, heat oil (about an inch of oil) over medium-high heat. Using tongs or two forks, place tortillas in heated oil, one at a time, and cook for five seconds or until softened. Don't leave in there too long, as it will harden into a tostada. Remove and place on a papertowel-lined plate. Place papertowels between each cooked tortilla. Set aside.

In a small bowl, combine tomato sauce and taco seasoning; set aside to allow flavors to blend.

In a separate pan, over medium-low heat, cook cream cheese, Ranch dressing, and Frank's Hot Sauce, until melted and heated through. Add cooked shredded chicken to the cream cheese mixture. 

Spoon mixture into each tortilla (about a heaping tablespoon worth). Sprinkle a pinch of blue cheese over mixture. Tightly roll up tortilla and place seam-side down in a greased 9 x 13 baking dish. *You will need two of these dishes for this recipe.

Pour tomato sauce evenly over enchiladas. Sprinkle with cheddar cheese.

Bake, uncovered, for 15 to 20 minutes, or until sauce is heated and cheese is melted. Serve with sour cream and/or green onion for garnish.

Makes 30 small enchiladas

Tip: To cook chicken quickly, place thawed chicken breasts into a pot of boiling water. Cook, uncovered, for 15- 20 minutes. Transfer to a plate and let cool for 10 minutes. Using your hands or two forks, pull cooked chicken apart, to shred.