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.
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