Buffalo Chicken Enchiladas 

Buffalo Chicken Enchiladas

So these aren’t technically enchiladas because real enchiladas are always made with corn (I’ve been reading up).  But you know what?  Corn tortillas are a real pain to work with, and I just don’t feel like doing it.  Instead of rolling corn tortillas into enchiladas, an easier way to do this would be to make enchilada lasagna or enchilada casserole –same ingredients, but done in a way that won’t crack the tortillas. 

For now though, let’s make some Buffalo Chicken Enchiladas!  If you make these ahead of time (as I love to do), stop after you’ve assembled the enchiladas before you pour the sauce on them because you don’t want them to get soggy.

The reason I’m using poached chicken for this is because I don’t want to cook the chicken in any flavoring.  I almost want the chicken to be bland so it will absorb all the flavors I mix it with.  And just like most things, you can actually poach chicken in a slow cooker!

 

Total Time:  1 hour1

Yield:  8-10 enchiladas

Difficulty Level:  Easy

 

Ingredients

Olive oil

1 onion, small diced

16 ounces poached chicken, pulled

3 tablespoons dry ranch seasoning mix

1 ¼ cup Frank’s Red Hot Sauce, divided

8 ounces cream cheese

16 ounces red enchilada sauce

10 small flour tortillas (fajita sized)

6 ounces freshly grated Monterrey Jack cheese

Freshly chopped cilantro

 

Directions

  1. In a pan over medium heat, sauté the onion in olive oil until soft and translucent (about 6-8 minutes).
  2. Add the cooked and pulled chicken, ranch seasoning, ½ cup of the hot sauce, and the cream cheese to the onion. Slowly stir together until everything is incorporated and the cheese has completed melted.
  3. While the chicken mixture comes to room temperature, stir together the rest of the hot sauce and the red enchilada sauce.3
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. In a 9×13 inch casserole dish, add a little sauce and spread around evenly.
  6. To make the enchiladas, add 2-3 tablespoons of the chicken filling to the tortilla, and line it down the center. Roll the tortilla, and place it seam side down in the dish.  Repeat until all the enchiladas are made, and you’ve used all the filling.
  7. Drizzle the rest of the enchilada sauce evenly over the enchiladas. Sprinkle the cheese over the enchiladas.
  8. Bake uncovered for 15 minutes, or until the cheese is melted and the tortillas have started to brown.
  9. Serve hot with Cheesy Baked Pintos.