Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp Olive Oil
  • 15 oz Diced Tomatoes (drained)
  • 8 oz Tomato Sauce
  • 4 oz Green Chilies
  • 1/2 cup Frank's RedHot Buffalo Wings Sauce
  • 4 oz Cream Cheese
  • 2 Cups Chicken (Shredded)
  • 12 6 inch Corn Tortillas
  • 1 1/2 Cups Monterey Jack cheese (shredded )
  • Sour Cream
  • Green Onions
  • Diced Tomatoes
  • Blue Cheese
  • Fresh Cilantro

Instruction

  • Preheat oven to 350F.
  • Heat oil in a large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles. Bring to a simmer and cook for 3 minutes.
  • Coat the bottom of a 9x13 inch oven-safe baking dish with about 1/3 cup of the tomato/green chili sauce, just enough to lightly coat the bottom.
  • Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve 1/3 cup of sauce.
  • Add chicken, stir to combine. Keep warm over low heat.
  • Warm corn tortillas in the microwave for up to 30 to45 seconds to soften up.
  • Fill each tortilla with about 1/4 cup of the chicken mixture, gently roll tortilla to close, place in the baking dish, seam side down. Repeat with remaining tortillas. Tortillas should fit snugly side by side in two rows.
  • Top with reserved 1/3 cup sauce and shredded cheese.
  • Bake in oven for about 15 to 20 minutes or until cheese is melted. Serve warm.
  • If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.