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Buffalo Chicken Enchiladas
Ingredients
  • Cooking spray
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅔ cup buffalo-style hot sauce (such as Frank's RedHot), divided
  • 1 tablespoon olive oil
  • 1 medium-size (8 oz.) red bell pepper, chopped (1 ¼ cups)
  • 2 large celery stalks (2 oz. each), chopped (1 cup)
  • ½ cup chopped red onion (from 1 onion)
  • 1 (4-oz.) bunch scallions, chopped, keeping white and light green parts separated from dark green parts
  • ¾ teaspoon kosher salt
  • 16 (6-in.) corn tortillas, softened according to package directions
  • 10 ounces Monterey Jack cheese, shredded (about 2 ½ cups), divided
  • 4 cups shredded rotisserie chicken (from 1 large chicken)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup bottled blue cheese dressing (such as Marie's)
  • 2 ounces blue cheese, crumbled (about ½ cup)
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