When it’s been a long day, the weather outside is chilly, the family is gathered watching sports and you want an easy meal to make that everyone will enjoy, look no further!
A crowd favorite: Enchiladas, but with buffalo chicken and scallions.
4 cups of shredded chicken
8 oz. room temperature cream cheese
2 cups of shredded cheddar
3 Tbl. of melted butter
¼ Tsp. of cumin
1 bunch of scallions
1 bottle of buffalo sauce
12-16 corn tortillas
Preheat oven to 400 degrees and set aside a deep baking dish, preferably 9-by-13 inches
In a large bowl mix chicken, cream cheese, cheddar, half of the scallions, cumin, butter and 1 cup of buffalo sauce.
Heat tortillas and keep wrapped to maintain them soft.
Spoon a generous portion of chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam side down. Pour remaining buffalo sauce over and top with more cheddar cheese and remaining scallions.
Bake for 15-20 minutes or until cheese is bubbly. Enjoy!