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Buffalo Chicken Enchilada Casserole
Ingredients:
– 3 chicken breasts
– 1 bottle of wing sauce (or two bottles of Louisiana-style hot sauce mixed with half a cup of melted butter)
– 8 corn tortillas
– 1 bag shredded cheddar cheese
– Sour cream
– Cooking spray
– Sliced black olives (optional)
– Cumin and chili powder (optional)
Directions:
Place chicken in slow cooker, pour wing sauce on top, and cook on high for at least three hours.
Coat a casserole dish with nonstick cooking spray. Lay two tortillas in the bottom of the dish. Place a chicken breast on top and use one fork to hold it down while you shred it with a second fork. Cover it with some of the wing sauce, then add shredded cheese and, if desired, black olives. If you want a more Mexican taste, sprinkle cumin and chili powder over each layer.
Continue to layer ingredients in the dish in this manner, finishing up with a generous handful of cheese.
Bake, covered, at 400 degrees for 15 minutes. Uncover and bake another five minutes. Serve with sour cream and olives if desired.
redforkhippie
Gracie
The Red Kitchen Project 
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