Buffalo Chicken Enchiladas

Ingredients:

• 4 tbsp. chopped grilled chicken or cooked turkey
• 3 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 220 g of cream cheese, room temperature
• 2 cups grated cheddar
• 1 cup hot sauce + extra for serving
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• 1/4 tsp ground cumin
• 16 corn tortillas
• 2 tablespoons crumbled blue cheese
• 2 tablespoons blue cheese dressing

Preparation:

1. Preheat oven to 200°C and grease a 22x32cm baking dish with butter.
2. In a large bowl, combine chicken, cream cheese, 1 cup cheddar, 1/3 cup hot sauce, the white parts of the green onions, and cumin, and mix well. In a medium bowl, combine the butter, the remaining 2/3 cup hot sauce, and 3 tablespoons water.
3. Microwave the tortillas, a few at a time, until warm, soft, and pliable, about 30 seconds. Keep warm, covered with damp paper towels. Spoon some of the chicken mixture into the center of each tortilla and roll into a tube. Place the finished tubes side by side, seam side down, in the prepared pan. Fill the tubes with the hot sauce mixture. Sprinkle with the remaining 1 cup of cheddar and blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
4. Drizzle the enchiladas with the blue cheese dressing and sprinkle with the remaining green onions. Serve with hot sauce.