Buffalo Chicken Enchiladas.

Hiiii.

I was up waaaaay too late last night.

Every Sunday I’m hooked deep into HBO programming and before I know it, it’s 3AM, I’ve watched and rewatched multiple series’ episodes because I need to and I’m solidly invested in three TV relationships because seriously, it has to be real life. Like, I don’t even like vampire garbage but could Eric maybe just wear that leather coat and black jeans and visit me or bring me breakfast in bed or something (?) and I’m really wondering how the heck I can wake up and be Sookie in that crazy red number she wore last night and still eat an entire pie?

Very, very important things kept me up. I just couldn’t keep that to myself.

I mean, I write this blog for one reason.

To tell you that fantastic food can be easy and fun! Right?

Well, and maybe because I need to talk to someone… anyone. All the time.

And because you totally understand why Eric and Sloan need to get back together and really, I know I’ve said it before but what in the world is going on with Ari and Dana and why do I like it so much?!

Annnnnd maybe because I’m hungry. All the time.

Have you ever been hungry alone? Not fun.

And I’m all about sharing.

Well, honestly, I’m not. I hate sharing desserts. Unless we’re ordering six of them and I have adequate dessert to fill my plate and make me nauseated after the incoming sugar bomb. In that case, by all means… share away.

I just think that food tastes better when I tell you about it. It’s all kinds of magic happening. <– Yeah that!

In related news… I made some enchiladas. Actually, I made these enchiladas here four weeks ago. But don’t worry, because I’ve already made them two more times.

 

They are lovely. A little spicy. A little cheesy. All the things dreams are made of. Perfectly filling for your Monday. I’m gonna make them again tonight and eat them while I watch more reruns and pretend I live inside the TV. Fun!

Buffalo Chicken Enchiladas

adapted from my BBQ chicken enchiladas

makes 8 enchiladas

8 large whole wheat tortillas (my favorite are La Tortilla Factory!)

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your tastebuds)

1 cup shredded monterey jack cheese

4 ounces gorgonzola cheese, crumbled

5 green onions, chopped

1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

You can come too. Just bring dessert.

Tagged as: buffalo, chicken, enchiladas, gorgonzola, recipes