Buffalo Chicken Enchiladas
I reviewed a lot of buffalo chicken enchiladas recipes and decided to mix them to come up with my own. The recipe was easy to prepare and tasted delicious...even the eft overs were easy to warm up and tasted great.
Ingredients
3 chicken breast - cooked and shredded
1 28 ounce can of enchiladas sauce
1/4 -1/2 cup of Buffalo Sauce ( I used Frank's Red Hot) depends on spicing s's you desire
1 package of chicken taco seasoning
2 cups Mexican mix cheese, divided
10 tortillas
cilantro, blue cheese, and green onions for garnish
I cooked the three chicken breasts in the crock pot with salt and pepper and a cup of liquid (chicken broth) for 6 hours. This made them very easy to shred with two forks.
In a small bowl, combine the enchilada sauce and buffalo sauce - add less if you don't care for spice, more if you do.
In a medium bowl, add shredded chicken, 1 cup of the enchilada sauce/buffalo mixture, 1 cup of cheese, and 1 package of chicken taco seasoning. Mix well.
In a 9x13 baking dish, pour a cup of the enchilada and buffalo sauce mixture on the bottom and spread around.
In each tortilla, place 1/4 -1/2 cup of the chicken mixture and roll. Place in baking dish seam side down. Repeat until all 10 tortilla have been filled.
Pour the remaining enchilada/buffalo sauce mixture over the top of the prepared enchilada and then sprinkle with 1 cup of cheese.
Bake at 375 degrees for 25 minutes.
Garnish with cilantro, blue cheese, and green onions as desired. Enjoy!
Ingredients
3 chicken breast - cooked and shredded
1 28 ounce can of enchiladas sauce
1/4 -1/2 cup of Buffalo Sauce ( I used Frank's Red Hot) depends on spicing s's you desire
1 package of chicken taco seasoning
2 cups Mexican mix cheese, divided
10 tortillas
cilantro, blue cheese, and green onions for garnish
I cooked the three chicken breasts in the crock pot with salt and pepper and a cup of liquid (chicken broth) for 6 hours. This made them very easy to shred with two forks.
In a small bowl, combine the enchilada sauce and buffalo sauce - add less if you don't care for spice, more if you do.
In a medium bowl, add shredded chicken, 1 cup of the enchilada sauce/buffalo mixture, 1 cup of cheese, and 1 package of chicken taco seasoning. Mix well.
In a 9x13 baking dish, pour a cup of the enchilada and buffalo sauce mixture on the bottom and spread around.
In each tortilla, place 1/4 -1/2 cup of the chicken mixture and roll. Place in baking dish seam side down. Repeat until all 10 tortilla have been filled.
Pour the remaining enchilada/buffalo sauce mixture over the top of the prepared enchilada and then sprinkle with 1 cup of cheese.
Bake at 375 degrees for 25 minutes.
Garnish with cilantro, blue cheese, and green onions as desired. Enjoy!
 |
| Putting chicken mixture in each tortilla before rolling up |
 |
| All Enchiladas Made |
 |
| Sprinkled with Sauce and Cheese |
 |
| Finished dish after baking |
.jpg)
I made this the other day and it was awesome like usual! One change that I made that worked well was that I cooked the chicken in the enchilada/buffalo/taco seasoning sauce mixture in the crockpot. So I made the mixture in a separate bowl, then took one cup of the mixture out in a measuring cup (which I covered and put in the fridge until it was time to bake) to go in the bottom of the baking dish, and I put the rest of the mixture in the crockpot with the chicken instead of using chicken broth with salt and pepper like you suggested. Either way is delicious but I just thought I'd throw out this alternate way of cooking it.
ReplyDelete