Buffalo chicken enchiladas

Who doesn't live dome Mexican? Or buffalo chicken?  Why not combine them? EmilyBites did and I gave it a try. Turned out on, but I will stick with my normal Mexican. This was a but too much kick for me and really, I like my Mexican a little more traditional or just tex-mex fusiony. Even David thought these were too spicy. 

Adapted from Emilybites.com

12 oz chicken, cooked and shredded  
8 oz can tomato sauce
1/4 cup buffalo sauce 
1/2 T chili powder
1/2 T cumin
1/2 T garlic powder 
1/8 t sugar
3/4 cup triple cheddar
1/4-1/2 cup minced celery
1 T blue cheese dressing 
8 small corn tortillas 

Combine the tomato sauce, buffalo sauce, chili poser, cumin, garlic powder, and sugar. Take 1/2 cup sauce and mix well with chicken, cheese, and blue cheese dressing. At this point I stopped to make David's veggie free enchiladas. For mine I mixed in the celery and completed the enchiladas. Spray with a little oil and bake at 425F for 8-10 min to get crunchy. Then lower the heat to 400, top with the remaining sauce and bake for 18-20 min. 

David added plenty of extra blue cheese dressing to cool his down. Ill be using some yogurt with my leftovers for lunch.  And later this week we will just go back to old fashioned turkey and black bean enchiladas. 

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