Tuesday, January 8, 2013

Buffalo Chicken Enchiladas

Oh my goodness.  You must make these!  Of course yesterday was the BCS football game so I figured I'd try out a new recipe involving buffalo chicken.  And this turned out to be a winner!

Buffalo Chicken Enchiladas
(adapted from this recipe)

1 10oz can red chile enchilada sauce
1/2 cup buffalo wing sauce (I got Hooter's medium sauce at the grocery store)
1 12.5oz can white chicken breast, drained and shredded
1 cup 2% Mexican shredded cheese blend - divided use
1 cup fresh, coarsely chopped cilantro - divided use    
7 or 8 tortilla shells
1.5 - 2oz gorgonzola cheese
2 green onions, chopped 

Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.

Mix together the enchilada sauce and wing sauce; set aside.

Place the chicken and 1/2 cup of the shredded cheese in a bowl.   Add a heaping 1/2 cup of the sauce mixture and 1/2 cup of coarsely chopped cilantro.  Mix well.

Drizzle the baking dish with some of the sauce mixture.  Place between 3 or 4 tablespoons of the meat mixture into each tortilla shell and roll closed, placing the seam side facing down.  Pour remaining sauce over the rolled enchiladas and sprinkle the remaining 1/2 of shredded cheese on top.  Bake for 20-25 minutes.

After removing enchiladas from the oven, sprinkle the gorgonzola cheese on top.  I used about two medium sized handfuls of the crumbly cheese.  Garnish with the remaining 1/2 cup of cilantro and green onions.

Hope you enjoy this dish as much as we did!!     

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