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Spicy Buffalo Chicken Enchiladas
Ingredients
  • 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
  • 1 rotisserie chicken, shredded (about 4 cups)
  • 1 pound grated Monterey Jack cheese (about 4 cups)
  • 2 cups mild red enchilada sauce
  • ¾ cup hot sauce, preferably Frank’s Red Hot
  • Eight 10-inch flour tortillas
  • ½ head iceberg lettuce, finely shredded
  • ½ cup Ranch Dressing, recipe follows
  • ½ cup blue cheese crumbles
  • subheading: Ranch Dressing:
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh flat-leaf parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
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