To make the filling I used the Buffalo Chicken Dip recipe that is already featured here on the blog, I didn’t follow the measurements very closely and I made more than I needed, but that wasn’t a problem.

I know that flour tortillas are blasphemous when it comes to authentic enchiladas, but in this meal we weren’t looking for authenticity, it was more like audacity.

I put generous scoops of filling in each tortilla then rolled it up next to his platter mate. As mentioned earlier, I made more than necessary, and I only have 1 casserole dish, so tray of enchilada quickly became a 2 layer casserole. This was probably a mistake.

Like I’ve mentioned… there was a lot of filling. Like a lot, I still have some in a bowl in my fridge a lot. I filled in all the gaps with more dip, sprinkled a bunch of shredded cheese on top, and cooked in the oven at 375 for over an hour. I think if you didn’t go completely overboard and only made it as one layer it would have cooked up in much less time. We are looking for an internal temp of about 165 degrees F.

They turned out pretty yummy. They are super rich, and not for the regular dinner rotation. I still need to figure out what type of side would go well with them, because while tasty it’s a bit overwhelming for the taste buds and underwhelming when it comes to texture. I’m thinking something bright and crunchy. Maybe a cucumber salad with a nice rice vinegar? Let me know your thoughts and if you have any ideas to improve this munchie meal.