12 corn tortillas
12 oz cooked chicken meat, diced or shredded
1 cup red enchilada sauce
1/2 cup buffalo wing sauce
1 cup Mexican blend cheese, shredded
1 cup bleu cheese crumbles
2 green onions, chopped
1/2 bunch fresh cilantro, chopped
Preheat oven to 375 degrees F.
1. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside.
2. Add chicken to a bowl with ½ cup crumbled bleu and chopped green onions. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
3. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour the rest of the enchilada/buffalo sauce on top of tortillas and top with cheddar cheese. Bake for 20-25 minutes.
4. Immediately after taking enchiladas out of the oven, add remaining crumbled bleu and cilantro on top.
5. Serve immediately, hot.