Hot Buffalo Enchiladas (Print Version)

# Ingredients:

01 - Pulled chicken (2 cups)
02 - Chopped tomatoes (14.5 ounces)
03 - Tomato puree (8 ounces)
04 - Diced green chiles (4 ounces)
05 - Hot wing sauce (1 cup)
06 - Soft cheese block (4 ounces)
07 - Soft or hard taco shells (8-10)
08 - Shredded yellow or white cheese (2 cups)
09 - Ranch dressing with blue cheese (optional)
10 - Chopped scallions (optional)
11 - Fresh herbs (optional)
12 - Crumbled blue cheese (optional)

# Instructions:

01 - Warm up your oven to 350°F and coat a 9x13 dish with oil
02 - Combine chopped tomatoes, puree, chiles and wing sauce in a pot. Set aside 1/2 cup for the bottom and 2/3 cup for the top
03 - Stir soft cheese into the remaining sauce until smooth, then add your chicken
04 - Put 1/4 cup of chicken mixture in each shell, roll them tight, and place them join-side down
05 - Drizzle saved sauce over shells, sprinkle with cheese, and cook 15-20 minutes till hot and bubbly

# Notes:

01 - Store-bought roasted chicken works perfectly
02 - Adjust spiciness by picking milder or hotter wing sauce
03 - Perfect way to use up yesterday's chicken

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