“I found these on Pinterest. They look delicious and the bonus is they are low in calories!”

Ingredients Nutrition

  • 9 tortillas
  • 340.19 g chicken breasts, boneless and skinless, cooked and shredded
  • 236.59 ml red enchilada sauce
  • 78.07 ml buffalo wing sauce
  • 236.59 ml 2% Mexican blend cheese, shredded
  • 85.04 g gorgonzola, crumbled
  • 118.29 ml fresh cilantro, coarsely chopped


  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 13 baking dish with non-stick spray.
  3. Pour enchilada sauce in a bowl and begin by whisking in buffalo wing sauce.
  4. Set aside.
  5. Add shredded chicken to a bowl with 1/2 cup shredded cheese.
  6. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.
  7. Stir until mixture comes together.
  8. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish.
  9. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture.
  10. Roll each up and set it in the baking dish, seam side down.
  11. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese.
  12. Bake for 20-25 minutes.
  13. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top.
  14. Garnish with cilantro and serve.

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