Ingredients
3 cups shredded rotisserie chicken1 can (10 ounces) enchilada sauce1/4 cup Buffalo wing sauce1-1/4 cups shredded Monterey Jack or cheddar cheese, divided12 corn tortillas (6 inches), warmed1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup blue cheese salad dressing1/4 cup 2% milk1/4 teaspoon chili powderOptional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce
Preparation
Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired.
