Buffalo Chicken Enchiladas

I have to start this entry by stating that I am pretty sure this is the best dish I have ever made. Ever. Oh, and did I mention, EVER?  Remember the other day when I mentioned I’ve been obsessed with How Sweet It Is?  Well, that blog authour has exceeded my expectations so far, with the Asian Turkey Burgers two nights ago, and today’s recipe.  Normally, for lunches at work, I bring leftovers of whatever was for dinner the previous night, or if there are no leftovers, I try to throw something together, to avoid spending money in the cafeteria.  While menu-planning for this week last Sunday, I decided to make these buffalo chicken enchiladas – what an easy way to have super-yummy lunches!  I have them in the fridge and just heat them up when I get to work (which I did today).  I garnished each individual enchilada with green onion, cilantro, and gorgonzola cheese, and they heated just fine in the microwave.  Seriously, this recipe is fan-freaking-tastic. 

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Two of the 7 enchiladas in tupperware, topped with garnish

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Today’s lunch, after heating it up!

Ingredients:
-8 large whole wheat tortillas (I used multi-grain, and this recipe only made enough for 7, but I might have stuffed them too much, who knows)
-3 boneless, skinless chicken breasts, cooked and shredded
-28 ounce can red enchilada sauce
-1/2 cup buffalo wing sauce (I used about 3/4cu)
-1cu shredded monterey jack cheese
-4oz gorgonzola cheese, crumbled
-5 green onions, chopped (really, you can use more/less green onion, depending, I think I used 7-8)
1/2cu fresh cilantro, coarsely chopped (I didn’t measure it, I just sprinkled it all over, plus I didn’t chop it, I just tore them into pieces)

Directions:
-Preheat oven to 375 degrees
-Spray a 9 x 13 baking dish with non-stick spray (oops…I just realized I didn’t do this, but it didn’t cause an issue)
-Pour enchilada sauce in a bowl and begin by stirring in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat and then set aside
-Add shredded chicken to a bowl with a few green onions and 1/2cu monterey jack cheese. Pour in about a 1/2cu 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 1/2cu 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

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