Buffalo Chicken Enchiladas

Tuesday, April 17, 2012

Let's make something super tasty and spicy together.  Buffalo Chicken Enchiladas will do the trick!  There seems to be a lot of recipes floating around the web and blog world for these but this is my variation.  It couldn't be easier and pretty quick as well!  

Musical Selection:  Rock and Roll by: Eric Hutchinson.  One of my all time favorite cooking tunes.
Poach a few chicken breasts.  I did 3 large ones and let them boil away for about 10 minutes or until they are no longer pink in the middle.
Combine some mild red enchilada sauce
And buffalo sauce...I used the Frank's Red Hot sauce--thick.  Wow, that stuff is...thick.  It worked great though.  Give it a stir to combine.
Chop up some celery
Shred some cheese
And pour a bit of the sauce in the bottom of a 9x13 baking dish that has been sprayed with cooking spray.  Spread it out evenly on the bottom of the pan.
Shred the chicken.
Add it to a large bowl with the celery
And ranch dressing
Stir to combine
Add the mixture to the tortillas.  I used whole wheat tortillas and they were great.  Roll them up and
Place them in the baking dish
Pour the sauce over the top.  I like to leave the ends out a bit so they get kind of crispy
Top with cheddar cheese
I added a bit of mozzarella as well
Bake for about 20-25 minutes or until hot a bubbly.
There they are...
Top with shredded lettuce for a bit of freshness
I want one...now.

Buffalo Chicken Enchiladas
3-4 boneless skinless chicken breasts
1 small can enchilada sauce
1 cup buffalo wing sauce (I like Frank's Red Hot sauce)
1 cup celery, chopped
2 cups cheddar cheese
3/4 cup ranch dressing (fat free is okay--that's what I used)
1/2 cup mozzarella cheese
8 medium sized (8 inch) tortillas
Shredded lettuce, for serving

Preheat the oven to 375 degrees

Bring water in a large sauce pan to a boil.  Add the chicken and cook for about 10 minutes or until no longer pink in the middle.  Once the chicken is cool enough to handle, shred it.  Set aside.

Combine the enchilada and buffalo wing sauce.  Pour a little (1/2 cup or so) into the bottom of a 9x13 pan that has been sprayed with cooking spray.  Set aside.

In a large bowl, add the shredded chicken, chopped celery, 1 1/2 cups of cheddar cheese and ranch dressing.  Use this mixture to fill the tortillas.  Roll them up and place them on top of the sauce in the baking dish.

Take the remanning sauce and pour it over the tortillas.  Top with the remanning cheeses.  Bake for 20-25 minutes or until hot and bubbly.

Top with lettuce and serve.


Recipe by: Mrs. Schwartz

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