Buffalo Chicken Enchiladas

Nothing new to see here folks...buffalo chicken enchiladas have been done a billion times before.  But if you haven't tried them yet and you like enchiladas and/or buffalo wings...this recipe should definitely get a chance to prove itself in your kitchen.  Tangy spicy buffalo sauce....heck, who am I kidding?  That's what it's all about in my book.  Yes there's chicken.  And some cilantro.  Even some black beans and cheese.  But really these are all about that awesome buffalo sauce.  

I adapted the recipe slightly to include black beans and a big 'ole scoop of greek yogurt for a little extra creaminess inside. 

Enough said right? 

Buffalo Chicken Enchiladas
adapted from The Novice Chef's version

6 flour tortillas (I had spinach ones)
14 ounce can red enchilada sauce
1/2 cup buffalo wing sauce
2 large boneless, skinless chicken breasts, cooked and shredded
3 chopped green onions

1/3 cup greek yogurt
1 1/2 cup shredded colby jack cheese

1 15 oz can black beans, drained and rinsed
1/4 cup fresh cilantro, coarsely chopped plus additional for garnish

Directions:

1. Preheat oven to 350 degrees. Prepare an 8x10 casserole dish with non-stick spray.
2. In a medium bowl, mix together enchilada and buffalo wing sauce...stopping to taste and adjust as you go. Add more or less buffalo sauce to your taste.
3. In a large bowl, toss together shredded chicken, green onions, 1/3 cup greek yogurt and 1/4 cup cilantro. Pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
4. Separate cheese into two 3/4 portions--one for the filling and one for the topping.
5. Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/6 of the black beans and then 1/6 of the chicken mixture. Sprinkle 1/6 of one of your cheese portions over chicken before rolling tortilla up. 
6.  Roll the tortilla and place it seam-side down in the dish. 
7. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and top with the remaining 3/4 cup cheese.
8. Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven top with cilantro and serve.