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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Saturday, September 10, 2011

Buffalo Chicken Enchiladas

I love the idea of these enchiladas. Buffalo chicken in a tortilla? Yum! But.... these weren't as good as I was expecting. They tasted a lot like they were caught in a terrible identity crisis between American food (buffalo chicken) and Mexican food (enchiladas). I will say that they were MUCH better the next day slathered in homemade salsa. Much, much better. So maybe you can make something of these?

Thanks to How Sweet It Is for the picture and recipe that you can find at this site here: http://www.howsweeteats.com/2011/08/buffalo-chicken-enchiladas/


Buffalo Chicken Enchiladas
From How Sweet It Is

8 large whole wheat tortillas (I used flour)
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup buffalo wing sauce (+ more depending on your tastebuds)
1 cup shredded monterey jack cheese
4 ounces gorgonzola cheese, crumbled (or bleu cheese)
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 just over 1/4 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.

1 comment:

Amy Stoica said...

This sounds very adventurous!!!