Monday, January 9, 2012
Buffalo Chicken Enchiladas
But whatever is the case, I do love all types of enchiladas. The authentic variety, the kind that you throw together because it's been a crazy day, and this one that Josie at Pink Parsley posted a few years ago, that I have since made so many times I can make them in my sleep.
I've only ever made chicken enchiladas, which is a shame because there are so many things to fill an enchilada with. But one day, it was sort of a clean out the fridge day, or what I like to call "Use it up", I decided to make buffalo chicken enchiladas. I am a firm believer that anything can be buffalo'd. And you know Nico wasn't going to complain about this dish.
We had some leftover rotisserie chicken, so I used that. You could start by cooking boneless, skinless chicken and shredding that, if you wanted more work for yourself. You can't beat the convenience of a rotisserie chicken.
I tossed the shredded chicken with Franks Red Hot and prepared enchilada sauce. I really like Frontera enchilada sauce. I threw in some cheddar, blue cheese and a little bit of monterrey cheese that I had. Although you could use just cheddar or just monterrey. But I always have too many varieties of cheese on hand and was trying to use it all up! I also threw in some scallions. Some would say that cilantro would go well in here, but I don't do cilantro.
Roll the mixture up in flour tortillas, top with more Franks/Frontera sauce, sprinkle with more cheese and bake. It was delicious. I will never tire of the spicy kick of buffalo sauce calmed by the cool bite of blue cheese.
Buffalo Chicken Enchiladas
8 flour tortillas
shredded rotisserie chicken (I used a little more than a half, but 1 full chicken would be best)
16 ounces prepared enchilada sauce - separated
1 cup Franks Red Hot (more or less depending on how spicy you like it)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
4 ounces gorgonzola cheese crumbles
3 green onions, sliced, white and green parts
Preheat oven to 350 degrees. Spray a baking dish with non-stick spray. Pour about 4 ounces (half the Frontera bag) in the bottom of the pan to coat it.
In a small bowl combine the Franks Red Hot and remaining enchilada sauce and set aside.
In a medium bowl, combine the shredded chicken, half the sauce mixture, 1/2 cup cheddar, 2 ounces blue cheese, all the Monterey Jack cheese, and scallions. Fill the tortillas generously without overstuffing them. Place them in the prepared baking dish seam side down. Be sure the tortillas fit snuggly in the dish.
Top with remaining sauce mixture and remaining cheddar cheese. Bake for 25-30 minutes, uncovered. Remove from oven and top with remaining blue cheese crumbles.