Tuesday Eats

Any fellow buffalo-chicken-anything lovers out there?
Ever since being introduced to buffalo chicken dip in college I’ve been addicted to the combination of ingredients. Buffalo chicken wraps, soups, dips and now enchiladas. While scrambling to find something that sounded appetizing for dinner last night I decided to give this recipe a try and I haven’t looked back since.
It’s de.lic.ious and so¬†easy to make. Perfect for a weeknight when you want something tasty but don’t want to spend hours in the kitchen. It’s also man approved, always a good thing :). I picked up all of the ingredients at Trader Joe’s, except for the Frank’s Buffalo Sauce. The recipe serves 4, but could be easily doubled for a larger crowd.
Buffalo Chicken Enchiladas
via the novice chef
1 lb. boneless, skinless chicken cooked and shredded
14 bottle of enchilada sauce
1/3 cup buffalo wing sauce
5 chopped green onions, divided
1 1/2 c. shredded mozzarella cheese
4 large whole wheat tortillas
1/3 c. crumbled gorgonzola cheese
1/4 c. fresh cilantro, chopped
Preheat oven to 350 degrees. Spray an 8×8 dish with non-stick spray and set aside.
In a medium bowl mix together enchilada sauce and buffalo wing sauce. Adjust to taste, depending on how spicy you want it to be. (I found 1/3 c. to have a kick to it, but not overly spicy)
In a large bowl toss together shredded chicken, half of the green onions and 1/2 c. of mozzarella cheese (I also added some of the gorgonzola cheese to the mixture). Slowly pour in 1/2 c. of the enchilada sauce mixture and stir to combine.
Pour 1/2 c. of the enchilada sauce into the prepared dish and spread to coat the dish. Starting with one tortilla at a time, fill each one with 1/4 of the chicken mixture. Roll the tortilla and place seam side down on the baking dish. Repeat the remaining 3 tortillas. Once finished, top with the remaining enchilada sauce and mozzarella cheese.
Bake for 15-20 minutes.
Before serving top with gorgonzola cheese, fresh cilantro and green onions.

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