Buffalo Chicken Enchilada Quesadilla Bake

Ingredients

• • shredded cooked chicken: 2 cups
• • buffalo wing sauce: 1/2 cup
• • enchilada sauce: 1/2 cup
• • shredded cheddar cheese: 2 cups
• • shredded Monterey Jack cheese: 1 cup
• • large flour tortillas: 6
• • unsalted butter, melted: 2 tablespoons
• • diced green onions: 1/4 cup
• • sour cream: 1/4 cup
• • blue cheese crumbles: 1/4 cup
• • salt and pepper: to taste

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a large bowl, combine the shredded chicken with the buffalo wing sauce, ensuring every piece is well coated. Set aside.
3. 3 Place a tortilla on a baking sheet. Spread about 1/4 cup of enchilada sauce over the tortilla, then sprinkle with a mix of cheddar and Monterey Jack cheese.
4. 4 Add a layer of the buffalo chicken over the cheese, then top with another tortilla. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
5. 5 Brush the top tortilla with melted butter and place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the cheese is bubbly and the tortillas are golden brown.
6. 6 Remove from the oven and let cool slightly before cutting into wedges. Garnish with diced green onions, a dollop of sour cream, and blue cheese crumbles before serving.

Serving Suggestions

• • Serve this Buffalo Chicken Enchilada Quesadilla Bake with a side of crisp celery sticks and carrot strips to balance the heat of the buffalo sauce. A tangy coleslaw or a fresh garden salad would also complement the richness of the dish. For beverages, a cold glass of lager or a refreshing iced tea pairs perfectly, cutting through the spice and enhancing the overall experience.

Storage Tips

Ratings & Reviews