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Sunday, January 22, 2012

Buffalo Chicken Enchiladas

Mexican + Buffalo Sauce + Gorgonzola Cheese = Pure Heaven.

This is another recipe from How Sweet It Is. The only thing I can say about this dish to even remotely tell you how awesome it is simply... WINNING! 

It's like Jessica read my mind and put all my favorite things on one plate.

It's like if your favorite wing joint met up with your favorite mexican restaurant and had a love child.

and that's all I can say about that... except go make them! (and let me know how they turn out!!!)

Buffalo Chicken Enchiladas
Adapted from 
How Sweet It Is

8 Large Whole Wheat Tortillas 
3 Chicken Breasts, Cooked and Shredded
28oz Can Enchilada Sauce
1/2 Cup Buffalo Sauce (more depending on your taste)
1 Cup Shredded Monterey Jack Cheese
4oz Gorgonzola Cheese, Crumbled5 Green Onions, Chopped1/2 Cup Fresh Cilantro, Chopped

Preheat oven to 375 degrees. 
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. 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. You will have left over sauce. Store in the fridge for 1-2 weeks, and use if reheating enchiladas.

Enjoy! :)

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