Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas

1 rotisserie chicken shredded (skin removed)
1- 8 ounce pack of cream cheese (softened) 2-cups of shredded cheddar
1- cup of hot sauce
1- bunch of scallions chopped
1/4 teaspoon cumin
16 corn tortillas
2 - tblsp of crumbled bleu cheese
1/2 cup of salsa

DIRECTIONS

Preheat oven to 400 degrees. Butter a 9x13 baking dish. Mix chicken, cream cheese, 1 cup of cheddar, 1/3 cup of hot sauce, 1/3 cup of scallions, tsp of cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup of hot sauce and 3 tbls of water in medium bowl. Microwave tortillas in batches until warm (20 seconds) and keep warm between damp paper towel. Spoon a portion of chicken mixture down middle of tortillas and roll. Place them side by side , seam down in prepared pan. Pour hot sauce mixture over tortillas and sprinkle with remaining cup of cheddar and bleu cheese and bake until cheese is bubbling, about 15-17 minutes. Drizzle the salsa over enchiladas and sprinkle with scallions.