We just can’t get enough of the flavors. Tangy hot sauce combined with creamy dressing and gooey cheese. It’s a no-brainer! I just hope YOU GUYS aren’t tiring of the buffalo chicken thang. It’s my jam. (I’m kinda embarrassed that I just said that. Moving on….)
In general, I’m constantly trying to come up with new recipes. We have our few dinner standbys that we come back to over and over, but for the most part, I cook something new most weeknights. I think it’s a combo of getting bored easily and wanting to try new things. That’s not to say that we don’t experience the occasional dinner rut (which usually ends in us ordering pizza), but for the most part, dinners around here are mostly homemade, fairly varied, and usually delicious. Buffalo chicken variations are frequent in the rotation.
One of my most favorite cuisines is Mexican. Like buffalo chicken, I never seem to get sick of it. I am ALWAYS in the mood for chips and salsa/guacamole (and let’s not forget the margarita – extra salt, please!). It takes a lot for me to turn away from anything spicy and loaded with cheese. Plus, I kinda have an embarrassing obsession with beans. People who turn their noses up at beans don’t know what they’re missing (cough-cough-my-husband-cough)! Anyway. Given the spice and cheesy gooeyness of these enchiladas, they are pretty much the perfect meal for me. Serve these with a light salad, and you’re all set.
The best part? These come together in no time at all. You can even buy pre-cooked chicken, if you like. I just poach and shred a few chicken breasts, but by all means, take advantage of your grocery store short cuts. If you want to amp up your game, try your hand at making homemade enchilada sauce (this recipe is a winner – I’ve used it many times). In this case, I’m taking it easy and using the canned stuff. It’s a nice pantry staple to keep on hand…
…especially in my house. Along with a jumbo bottle of buffalo hot sauce. Because I don’t see myself getting bored with these anytime soon.
Seriously. Can’t get enough.
Buffalo Chicken Enchiladas (makes 6 servings)
1 cup red enchilada sauce
⅔ cup buffalo hot sauce (or to taste)
2 tablespoons plain Greek yogurt (I used nonfat)
⅓ cup Ranch or bleu cheese dressing
3 cups cooked, shredded chicken breast
1 medium red bell pepper, finely diced
3 cups shredded mozzarella or Monterey Jack cheese
¼ cup crumbled bleu cheese (optional)
Fresh scallions, chopped
8 large tortillas (I used whole wheat)
Preheat the oven to 350°F and grease a 9 x 13-in baking dish.
Whisk together the enchilada sauce, buffalo sauce, yogurt, and dressing. Add half the sauce mixture to the shredded chicken and toss well. Mix in half of the cheeses, the bell pepper, and half of the scallions. Drizzle some of the remaining sauce in the bottom of the baking dish.
Fill each tortilla with the chicken mixture and roll up. Place, seam side down, in the prepared baking dish. Continue until the pan is full. Don’t be afraid to cram the tortillas in; it will all bake together nicely.
Once all the enchiladas are formed and in the dish, pour the remaining sauce over the top. Top with the remaining cheese and scallions (I forgot to put the scallions on before baking so I just threw them on after).
Bake for 25-30 minutes or until bubbly and gooey. Allow to cool slightly before serving and top with extra scallions, if desired.