PrettyGirlFood

An uplifting food network providing the ultimate source of food photography, recipes, & reviews! Because pretty girls eat too!
Buffalo Chicken Enchiladas 9 tortillas3 4-ounce boneless, skinless chicken breasts, cooked and shredded1 cup red enchilada sauce1/3 cup buffalo wing sauce1 cup 2% Mexican blend cheese, shredded3 oz gorgonzola cheese, crumbled2 green onions, chopped1/2 cup fresh cilantro, coarsely chopped Directions: 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 1/2 cup buffalo wing sauce. Set aside. Add shredded chicken to a bowl with 1/2 cup shredded 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 shredded cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve. Yield: 9 enchiladas.

Buffalo Chicken Enchiladas

9 tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% Mexican blend cheese, shredded
3 oz gorgonzola cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Directions:

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 1/2 cup buffalo wing sauce. Set aside.

Add shredded chicken to a bowl with 1/2 cup shredded 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 shredded cheese. Bake for 20-25 minutes.

Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve. Yield: 9 enchiladas.

Notes

  1. thefancifulmunchkin reblogged this from prettygirlfood
  2. thepinky054 reblogged this from prettygirlfood
  3. pudgypiglet reblogged this from prettygirlfoodrecipes
  4. scarlettsakura reblogged this from prettygirlfoodrecipes
  5. jerryspringers reblogged this from prettygirlfoodrecipes
  6. annasonlinecookbook reblogged this from prettygirlfoodrecipes and added:
    Buffalo Chicken Enchiladas 9 tortillas 3 4-ounce boneless, skinless chicken breasts, cooked and shredded 1 cup red...
  7. nwareih reblogged this from heaven-steps89
  8. ajourneyworthfightingfor reblogged this from prettygirlfood
  9. foodternet reblogged this from prettygirlfood
  10. rheodry reblogged this from underdomeriot
  11. learnthroughit reblogged this from prettygirlfoodrecipes
  12. underdomeriot reblogged this from prettygirlfoodrecipes
  13. konflikshon reblogged this from prettygirlfoodrecipes
  14. mylittlebrittany reblogged this from prettygirlfoodrecipes
  15. prettygirlfoodrecipes reblogged this from prettygirlfood and added:
    Buffalo Chicken Enchiladas [[MORE]] 9 tortillas 3 4-ounce boneless, skinless chicken breasts, cooked and shredded 1 cup...
  16. iamthedroidyourlookingfor reblogged this from prettygirlfood
  17. terminallycooking reblogged this from prettygirlfood
  18. spandexswimsuit reblogged this from prettygirlfood