Spicy Baked Buffalo Chicken Enchiladas

Instructions

1. 1

   Preheat the oven to 350°F. In a large bowl, combine the shredded rotisserie chicken, 1-3/4 cups of the shredded cheddar cheese, diced tomatoes and green chiles, enchilada sauce, and buffalo wing sauce.

2. 2

   In a small saucepan, heat the condensed cream of celery soup, cubed cream cheese, and blue cheese dressing over low heat, stirring occasionally, until the cheeses are melted, about 5-10 minutes. Remove from heat.

3. 3

   Place about 1/2 cup of the chicken mixture off-center on each flour tortilla. Roll up the tortillas and place them seam-side down in a greased 13x9-inch baking dish. Pour the cheese sauce over the top.

4. 4

   Bake the enchiladas, uncovered, until heated through and the cheese is melted, about 25-30 minutes. Sprinkle the top with the crumbled blue cheese and any additional desired toppings.