photoblogged: Buffalo Chicken Enchiladas So I...

photoblogged:

Buffalo Chicken Enchiladas

So I have a new favorite blog! The Novice Chef is a new blog that I have found and I absolutely love everything she posts! I have tried two recipes from her already and both recipes have come out fabulous! This is the first recipe that I tried and I received a “omg this is so good!” This sentiment was backed up by a second helping. :) That’s always a true indicator of how good a dish is right?

I had to adjust somethings but for the most part this recipe is fabulous as it is!

The original recipe can be found at the link here and is also listed below. My changes are italicized.

Yield: 4 large enchiladas

Ingredients:

1 lb boneless, skinless chicken breasts, cooked and shredded (I just boiled chicken tenders beforehand and shredded them)

14 ounce can red enchilada sauce

1/3 cup buffalo wing sauce (I use Frank’s)

5 chopped green onions, divided

1 1/2 cup shredded mozzarella cheese

4 large whole wheat tortillas

1/3 cup crumbled gorgonzola cheese (I didn’t add this)

1/4 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.

In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.

In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.

Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!

Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.

Enjoy!

Funny, I just noticed this recipe was also adapted from How Sweet It Is, which is another one of my favorite blogs! Great recipe, you all should try it out!

photoblogged:

Buffalo Chicken Enchiladas

So I have a new favorite blog! The Novice Chef is a new blog that I have found and I absolutely love everything she posts! I have tried two recipes from her already and both recipes have come out fabulous! This is the first recipe that I tried and I received a “omg this is so good!” This sentiment was backed up by a second helping. :) That’s always a true indicator of how good a dish is right?

I had to adjust somethings but for the most part this recipe is fabulous as it is!

The original recipe can be found at the link here and is also listed below. My changes are italicized.

Yield: 4 large enchiladas

Ingredients:

1 lb boneless, skinless chicken breasts, cooked and shredded (I just boiled chicken tenders beforehand and shredded them)

14 ounce can red enchilada sauce

1/3 cup buffalo wing sauce (I use Frank’s)

5 chopped green onions, divided

1 1/2 cup shredded mozzarella cheese

4 large whole wheat tortillas

1/3 cup crumbled gorgonzola cheese (I didn’t add this)

1/4 cup fresh cilantro, coarsely chopped

Directions:

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.

In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.

In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.

Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!

Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.

Enjoy!

Funny, I just noticed this recipe was also adapted from How Sweet It Is, which is another one of my favorite blogs! Great recipe, you all should try it out!