Buffalo Chicken Enchiladas

Hi there!

Did you have a nice Christmas? I did!

I took last week off from blogging to spend some time with my family.

It was wonderful.

Did you get any great presents?? I got an ice cream maker!! I'm so excited! Now I just need to get a recipe book for it.

So what was your favorite present this year???

Now that we are looking to the New Year, I've started thinking a lot about my health and losing weight again now that Baby N is a little older and gives me some time to do anything but feed him.

I've also been thinking about this blog a lot. I had a friend tell me that she doesn't look at my blog anymore because she was trying to lose weight and everything I was posting was so unhealthy.

When did this happen? When did I let go of the healthy, fitness crazed person I was?

No matter when it happened, it's time to get it back.

So that is your warning. I'm looking to overhaul this blog and try to make it more health minded.

Sure, I will have cakes. After all, I love to bake. But they may not be every day anymore.

With that being said, I do still have a few treats to post still. Including the most obnoxious cake in all of the land.

Today though, I'm bringing you something a bit more healthy. I figure you all are either tired of turkey and ready to move on, or you can use any leftover turkey you have in this recipe if you so desire.

A while back I made these buffalo chicken enchiladas. I love that whole wheat tortillas were used in the making of this dish.

I never post about the healthy changes I make to the recipes I create. But luckily, this one I had to change nothing, except the cheese. The original recipe calls for gorgonzola on top but I don't dig on that so I used more monterey jack cheese.

These were the perfect combination of two of my favorite foods. Enchiladas. And buffalo wings.

They were spicy and cheesy. The cilantro gave a fresh flavor. They were gooey and delicious. Don't believe me? Go make them yourself!

Mix together your enchilada and buffalo wing sauces. Then add together the chicken, some cheese, the onions, and some of the sauce mixture.

Drizzle some sauce into the bottom of your baking dish.

Fill each tortilla with the chicken mixture and place in the baking dish, seam side down. Finish filling the tortillas until the mixture and tortillas are all used up.

Top the enchiladas with some sauce and cheese then bake it up baby!

Immediately after removing from the oven, top with the remaining cheese and cilantro. Let stand about 10 minutes.

Serve and enjoy!!


Buffalo Chicken Enchiladas
Adapted from How Sweet It Is

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Ingredients:

• 8 large whole wheat tortillas
• 3 boneless skinless chicken breasts, cooked and shredded
• 1 (28 ounce) can red enchilada sauce
• 1/2 cup buffalo wing sauce (or more, depending on desired heat)
• 1 1/2 cups shredded monterey jack cheese, divided
• 5 green onions, chopped
• 1/2 cup fresh cilantro, coarsely chopped

Directions:

1. Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. In a small mixing bowl, whisk together the enchilada and buffalo wing sauces. Start with 1/4 cup of the buffalo wing sauce, taste, and add until desired taste and heat are achieved.
3. In a large mixing bowl, combine chicken, green onions, 1/2 cup cheese, and 1/2 cup of the sauce mixture. Mix until well coated and fully combined.
4. Drizzle a bit of the sauce mixture into the bottom of the baking sheet.
5. Place a few heaping tablespoons of the chicken mixture into each tortilla. Roll the tortilla over the filling and place in the baking dish, seam side down. Repeat until all tortillas and filling are used.
6. Pour another 1/2 cup of the sauce mixture over the enchiladas. 
7. Top with another 1/2 cup of the shredded cheese.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Immediately after removing from the oven, top with the remaining cheese and the cilantro.
10. Let stand about 10 minutes.
11. Serve and enjoy!!

Green Chile Chicken Enchilada Casserole

Have you ever made one of those meals that people ask for time and time again? The kind of meal that you often take to potlucks because it's just that good?

For me, it would be this dish.

Many years back...don't ask me how many because I really don't remember now...I learned how to make these enchiladas from my mother-in-law. I then proceeded to take them to one potluck at work and that was all she wrote!

There was no turning back!

These were requested at many potlucks after that first one. Then, even when I moved from state to state, I would make them for more potlucks.

It got so bad at one point that The Hubble and I had to come up with a vegetarian version of these. Which, we somehow did...and I was told that they were still quite delicious.

So, if you need a potluck or dinner party dish at some point, I suggest you give these a try. The recipe makes quite a bit. If you serve the enchiladas with rice and beans your meal is sure to be a hit!

Ready to learn how to make them? Let's go:

Grab your ingredients: Shredded cheese, chicken, cream of chicken soup, chopped green chiles, green chile enchilada sauce, corn tortillas. You can also add an onion, as my mother-in-law would do, but The Hubble wanted this sans onions this time.

Throw the chicken in a pot full of water and bring it to a boil...

Cook the chicken in the boiling water until the chicken turns white, about 20 minutes. Remove from the water and place on a cutting board.

Take a couple forks or use your hands and shred up the chicken. Put the shredded chicken in a large bowl.

Dump in the cream of chicken soup and the green chiles. If you are using the onion, you want to dice it up and add it at this point as well.

And mix it all up until well combined. This is your "filling."

Pour your enchilada sauce into a shallow bowl and dunk your corn tortillas in the sauce making sure the tortillas are well covered.

Lay six sauce covered tortillas in a layer at the bottom of a 13x9 inch baking dish or pan. You can also spoon a bit more enchilada sauce over the tortillas at this point if you would like.

Take 1/3 of the filling and spread it over the tortillas in an even layer.

Now take 1/3 of the cheese and sprinkle it over the filling in an even layer.

Repeat this process of tortillas, filling, cheese until you have 3 layers in the pan. The top should be the last cheese layer. Now toss it in a 350 degree F oven and cook for about 45 minutes or until the cheese is melted and bubbly.

Serve with rice and beans and great company. Enjoy!

Linked up at Mommie Cooks.

Green Chile Chicken Enchilada Casserole

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Ingredients:

• 3 boneless, skinless chicken breasts
• 2 cans cream of chicken soup
• 3 cans chopped green chiles
• 1 can Las Palmas green enchilada sauce
• 4 cups shredded cheese
• 18 corn tortillas
• onion, diced (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Cook chicken in boiling water until white all the way through; about 20 minutes. 
3. Shred chicken; add cream of chicken soup, green chiles and onion (optional)
4. Pour enchilada sauce into shallow bowl; coat tortillas.
5. Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan.
6. Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture. Repeat process until you have 3 layers; ending with cheese layer.
7. Cook in oven for 45 minutes or until cheese is melted and bubbling.
8. Serve and enjoy!