It’s been a while since I posted a recipe. This one was too good not to share! If you and your family like hot wings and mexican food, you have to try this merging of supreme flavor goodness! These are so tasty that when my daugher got an A on a test, she asked if I could make them as her reward. As always, I welcome your comments, suggestions, and feedback on my blog! If you have friends you think would like this recipe, please share!
Without further ado, I would like to introduce you to Buffalo Chicken Enchiladas!
14.5 oz Can of Diced Tomatoes
8 oz Can of Tomato Sauce
½ Cup of Frank’s Red Hot
4 oz Can of Mild Green Chilis
1 Garlic Clove
½ TSP Fresh Ground Pepper
½ TSP Chipotle Chili Powder
4 oz Cream Cheese
Combine ingredients in a blender. Pulse until smooth. Pour into a saucepan and cook on medium-low until hot, thick and bubbly, about 10-15 minutes. Lightly spray 9×12” glass baking pan with non-stick spray and spread about ¾ cup of the cooked sauce evenly to coat the bottom of the pan.
2 Cups of Cooked Chicken (Rotisserie works great)
¼ Cup of Shredded Mexican Cheese Blend
¼ Cup Frank’s RedHot
8-10 Corn Tortillas
Shred chicken or cut into bite size pieces. In a bowl, combine chicken, cheese, and Frank’s Red Hot.
Warm tortillas in the microwave until soft, about 30 seconds. Or if you prefer a crunchy texture, fry them in oil for a few minutes on each side, then pat dry with paper towels.
Lay one tortilla in the baking pan, fill center with chicken/cheese mixture. Fold one side over and roll tightly to contain the filling with the seam facing down. Repeat the process until all of the chicken has been used, keeping a small space between each enchilada.
½ Cup of Shredded Mexican Cheese Blend
4 oz Bleu Cheese Crumbles
¼ cup Diced White Onion
Pour remaining sauce on the rolled enchiladas and top with the items above. Cook in a 375 degree oven for approximately 20 minutes or until hot, bubbly and edges start to brown. Allow to cool for about 5 minutes before serving.
Chopped green onions
Bleu Cheese Crumbles
Extra Frank’s RedHot
Add some extra pizzazz by serving the enchiladas topped with as many or as few of the items listed above.
2 bottles Cabernet Sauvignon
1 cup orange juice
2 oranges, quartered with peels left on
3/4 cup sugar
1/4 tsp allspice
1/4 tsp cinnamon
4 cinnamon sticks
4 whole cloves
Mix all ingredients in a crock pot and warm on high for 2 hours. Serve warm in mugs and garnish with cinnamon sticks, if desired. Serves 6-8.