Creamy Buffalo Chicken Enchiladas
"I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado..."
INGREDIENTS
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3 cups shredded rotisserie chicken
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1 can (10 ounces) enchilada sauce
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1/4 cup Buffalo wing sauce
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1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
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12 corn tortillas (6 inches), warmed
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/2 cup blue cheese salad dressing
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1/4 cup 2% milk
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1/4 teaspoon chili powder
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Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce
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