Buffalo chicken enchiladas recipes | easyFood

Ingredients

• 80 g blue cheese, crumbled
• 3 tbsp buttermilk
• 4 tbsp sour cream
• 1 tbsp mayonnaise
• 2 tsp white wine vinegar
• ¼ tsp sugar
• Salt and black pepper
• 220 g tomato passata
• 4 tbsp tomato purée
• 120 g Frank’s RedHot Sauce
• 1 tsp chilli powder
• 1½ tsp ground cumin
• 120 ml water
• 8 small soft tortillas
• 500 g cooked chicken, shredded
• 150 g grated mozzarella and cheddar mix
• 2 spring onions, thinly sliced