1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce
1/3 cup buffalo wing sauce
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese
1/4 cup fresh cilantro, coarsely chopped
Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.
In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce. Set aside.
In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
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 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
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 gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.