Apan of hot enchiladasis a winning choice for a weeknight meal or lazy weekend brunch.
Enchiladas are always easy to assemble, and this recipe makes it even easier by using a rotisserie chicken.
For best results, it’s very important to soften thecorn tortillasso they are pliable.
Credit: Photographer: Will Dickey Prop Stylist: Missie Crawford Food Stylist: Erin Merhar
If you don’t they will crack when you roll them.
Ingredients
Cooking spray
1(8-oz.)
red bell pepper, chopped (1 1/4 cups)
2large celery stalks (2 oz.
Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside.
Stir together cream cheese and 1/3 cup of the buffalo sauce in a small bowl until well blended.
Heat oil in a large nonstick skillet over medium-high.
Place softened tortillas on a work surface.
Roll up, and place enchiladas, seam side down, in prepared baking dish.
Stir together butter and remaining 1/3 cup buffalo sauce; drizzle over enchiladas.
Sprinkle with remaining 1/2 cup Monterey Jack, and drizzle with blue cheese dressing.
Sprinkle with crumbled blue cheese.
Uncover and sprinkle with dark green parts of sliced scallions.
