Wednesday, April 16, 2014

Buffalo Chicken Enchiladas

I know what you all are thinking. "She hasn't posted a recipe in a really long time" And you're right. You see, friends, cooking has definitely become more of a chore now that I have a little that wants his mommy to play with him. When I do have the  chance to cook now, blogging it has become an added step that I don't have an much time to do. Our typical weeknight meals are usually take out something I can prepare ahead of time (during nap) and keep in the fridge until later or something in the crock pot. This one falls into the former category. I made it and cleaned up during morning nap time. Before giving our little man his bath, this went into the oven and dinner was served shortly after he went to bed.

Buffalo Chicken Enchiladas (adapted from here)

  • 2 tbsp EVOO or (or canola oil)
  • 14.5 oz can of diced tomatoes, drained
  • 8 oz can of tomato sauce
  • 4 oz can of diced green chiles
  • ½ cup hot sauce(I used Frank's)
  • 8 oz block of cream cheese (reduced fat works fine)
  • 1 lb cooked shredded or diced chicken
  • 8 medium tortillas (I used whole wheat)
  • 1 cup shredded Monterey Jack cheese
  • optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese
  1. Preheat oven to 350°F.
  2. Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
  3. Spray the bottom of a 9×13 (or two 8x8) oven-safe baking dish with nonstick cooking spray.
  4. Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
  5. Add chicken, stir to combine. Keep warm over low heat.
  6. Warm tortillas in microwave for up to 30-45 seconds to soften up.
  7. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas.
  8. Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
  9. Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
  10. Top with whatever toppings you like. I used tomatoes, avocado and blue cheese crumbles.
 Service with a nice green salad and enjoy!

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