Ingredients
- 3 cups cooked and shredded rotisserie chicken
- 1 can (10 ounces) Old El Paso enchilada sauce
- 1/2 cup Buffalo sauce
- 8 ounces shredded cheddar cheese, divided
- 1 can (10 ounces) Rotel tomatoes
- 12 Old El Paso flour tortillas, burrito size
- 1 can (10-3/4 ounces) condensed cream of celery soup
- 1/2 cup blue cheese salad dressing
- 4 ounces low fat cream cheese
Recipe Description
This is not a drill. CREAMY BUFFALO CHICKEN ENCHILADAS covered in a CELERY & BLUE CHEESE CREAM CHEESE QUESO! Is this heaven?? Quite possibly. They’re the perfect combination of creamy and spicy, sure to please both kids and adults alike! They’re incredibly easy, quick, and perfect for any family dinner.
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