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Save Money on Eating Out, and Make Buffalo Chicken Enchiladas Tonight, Instead

After a long day, it can be tempting to order take-out for dinner. Instead of settling, the team at Holly View Apartments in Houston, Texas would like to suggest this delicious and nutritious alternative! 

Craving Mexican food, but don’t have the budget to splurge on your favorite takeout spot? Well, we’ve all be there. But, you can make equally delicious food as any takeout in your fully equipped kitchen. This recipe for Buffalo Chicken Enchiladas, for instance, is a must-try. It is perfect for anyone who loves to get down on some savory and complex Mexican flavors. Plus, the recipe is easy, cheap, and only takes about 30 minutes to complete. Give it a try tonight!

Ingredients:

  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded cooked chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded cheddar cheese
  • 1 cup hot sauce, plus more for serving
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1/4 teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing

Directions:

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. In a separate, medium-sized bowl, stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water.
  3. Microwave the tortillas in batches until warm, softened, and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place each rolled tortilla side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

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