Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
In a large bowl, combine the cooked chicken, enchilada sauce, buffalo sauce, rotel tomatoes, and 1½ cups cheddar cheese. Set aside.
3 cups shredded cooked chicken, 10 ounces red enchilada sauce, ½ cup Buffalo sauce, 10 ounces Rotel tomatoes, 2 cups freshly shredded cheddar cheese
In a medium saucepan, heat the soup and dressing until just bubbly. Stir in the cream cheese until melted and then the remaining ½ cup of cheddar cheese (leave a bit for the top of the enchiladas as well) until melted. Take off heat and set aside.
10.75 ounces condensed cream of celery soup, ½ cup blue cheese dressing, 4 ounces low-fat cream cheese
Place chicken mixture in the center of each tortilla (about ¼ cup) and roll the tortilla to create the enchilada. Place in the baking dish seam side down.
12 burrito-sized flour tortillas
Pour the cream cheese mixture over the top of the enchiladas and use a spoon to smooth out if the mixture is a bit thick. Sprinkle with more cheddar cheese (optional) and sprinkle with a bit of blue cheese crumbles.
½ cup crumbled blue cheese
Bake in the preheated oven for 30 minutes, or until the cheese is melted and the tortillas cooked through and browned.
Top with extra toppings as desired.
Chopped tomatoes, Chopped celery, Sliced green onions, Chopped fresh cilantro, Ranch dressing, Sour cream