Get The Court Ready

BUFFALO CHEESE DIP AND PIZZA ROLLS ® EASY CREAMY CHICKEN ENCHILADAS

Prep Time 20 minutes Total Time 50 minutes Servings 5

Prep Time 10 minutes Total Time 10 minutes Servings 12

INGREDIENTS

INGREDIENTS

1 package (8 oz) cream cheese, softened 2�3 cup chunky blue cheese dressing 1 to 2 tablespoons Buffalo wing sauce Sliced green onions, if desired 24 Totino’s® Pizza Rolls® frozen pepperoni pizza snacks, heated as directed on package

1 can (10 oz) Old El Paso™ red enchilada sauce 2 ½ cups shredded deli rotisserie chicken (from 2lb chicken) 1 ½ cups shredded Cheddar cheese (6 oz)

1 package (8 oz) cream cheese, cut into 1/2-inch cubes

1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1oz pkg)

10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

STEPS

©General Mills Inc. ©General Mills Inc. STEPS In 1 ½ quart microwavable bowl, mix cream cheese, dressing and wing sauce until smooth. Cover; microwave on High 2 to 3 minutes or until hot. Sprinkle with green onions. Serve dip with hot pizza rolls. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. In medium bowl, mix chicken, 1 cup Cheddar cheese, cream cheese and seasoning mix with spoon; breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.