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Whole grain meals are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Choosing whole grain food items is always better than eating the highly processed grains we commonly find in our grocery stores.

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We hope you got benefit from reading it, now let’s go back to buffalo chicken enchiladas recipe. To cook buffalo chicken enchiladas you need 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Buffalo Chicken Enchiladas:

1. Take Enchilada Filling
2. You need cooked, shredded chicken
3. Use ranch dip seasoning
4. You need cream cheese
5. Prepare hot sauce
6. Provide shredded cheddar cheese
7. Prepare Enchilada Assembly
8. Take buffalo wing sauce
9. Prepare water
10. Prepare flour tortillas (5 large)
11. Provide shredded cheddar cheese
12. Prepare (optional) blue cheese crumbles
13. Get (optional) green onions

Instructions to make Buffalo Chicken Enchiladas:

1. Prepare your filling. Mix together the shredded chicken, ranch dip packet, cream cheese, hot sauce, and cheddar cheese.
2. Assemble your enchiladas. Spread a large spoonful of the filling on a tortilla in a line down the center and roll it up tightly. Use as many tortillas as necessary to use all your prepared filling.
3. Combine 1 cup of buffalo wing sauce and 1/4 cup water. Spread about 1/3 of this mixture on the bottom of the baking dish. Place the assembled enchiladas in the dish. Spread the remainder of the sauce over the enchiladas and sprinkle with cheese.
4. Bake at 375˚ until the cheese has melted and the enchiladas are hot and bubbly. (About 20-25 minutes)
5. Tips: - - Top with green onions, additional buffalo sauce, ranch sauce, blue cheese, etc. - - Serve warm with carrot sticks and celery

Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl. Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly. Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.

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