Sunday, December 4, 2011

Buffalo Chicken Enchiladas

I know I've mentioned it before, but any recipe that has the work 'buffalo' in it goes straight on my to try list.  This one got put at the top of the list for the fact that it was a Mexican dish as well (my fav :).  A little heat definitely is right up my ally.  

The best part of this meal is how simple it is.  Sometimes I just am not in the mood for a complicated meal and this one fits the bill quite nicely.  We served it up with some Knorr brand rice that just happened to be buffalo flavor as well.  Serve it up with some salad and have yourselves an amazing meal!

Do you love buffalo chicken like I do?  Here are some other recipes...

Buffalo Chicken Enchiladas

8 large whole wheat tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup buffalo wing sauce (+ more depending on your taste)
1 cup shredded monterey jack cheese
4 ounces gorgonzola cheese, crumbled (blue or feta works here)
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining 
monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

Recipe Source:  How Sweet It Is

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