Recipe of the Week!

Buffalo chicken Enchiladas

I had high hopes for this recipe, and to be honest, I was let down. I did stray from the original recipe I found, but still...I don't think enchiladas are my thing. I was definitely in a terrible mood when I made these too. Ugh...writing this is bringing back bad memories. I left work way too late, we had no food, I had planned to go to the grocery store, I was starving. Disaster. I think by the time we finally ate it was like 9:30. Next time I'm just going to buy my rotisserie chicken and eat it with some broccoli. Done. Here is the recipe anyway cause I'm sure you are going to make it after my rave reviews.

Also this makes A LOT of enchiladas because I use the little corn tortillas instead of the those big flour ones (I really do not like flour tortillas). I'm such a bowl of sunshine today.

Ingredients

package of corn tortillas tortillas
3 boneless, skinless chicken breasts, cooked and shredded (I used Rotisserie to make it easier)
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
1 yellow onion, chopped
1/2 cup fresh cilantro, coarsely chopped
***I also used some left over black beans with the chicken/green onion/cheese mixture!

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 1/4 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 chopped 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.