BUFFALO CHICKEN ENCHILADAS
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
- Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
CREAMY BUFFALO CHICKEN ENCHILADAS
I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 477 calories, Fat 27g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1195mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
BUFFALO CHICKEN ENCHILADAS WITH CREAMY RANCH SAUCE
These enchiladas are so tasty and you can use whatever hotness of buffalo wing sauce that you like. I choose to use a very mild wing sauce from Buffalo Wild Wings.
Provided by tessa83
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Spray a 13x9 inch glass dish.
- In a medium bowl mix soup, dip, 1/3 cup onions. In a large bowl mix chicken, and wing sauce until coated.
- (reserve 1/2 cup shredded cheese for garnish).
- Spoon 2 TBLS soup mix down center of each shell. Set remaining mix to the side. Then add about 1/4 cup chicken mix down each shell and sprinkle some cheese over the chicken. Fold shell sides over filling and place seam side down in baking dish.
- Spoon the remaining soup mix over filled shells.
- Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
- Remove from oven. Sprinkle with remaining 1/2 cup cheese and 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 652.3, Fat 32.6, SaturatedFat 15.5, Cholesterol 115.6, Sodium 1248.9, Carbohydrate 48.1, Fiber 2.9, Sugar 2.4, Protein 39.9
BUFFALO CHICKEN ENCHILADAS
This is not a drill. These buffalo chicken enchiladas-filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce-are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.
Nutrition Facts : Calories 472 calories, Fat 26g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1387mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
BUFFALO CHICKEN ENCHILADAS
If you like enchiladas and Buffalo wings, then why not have both!
Provided by andrea.clark22
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
- Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
- Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
- Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
- Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.
Nutrition Facts : Calories 857.1 calories, Carbohydrate 79.7 g, Cholesterol 148.2 mg, Fat 40.1 g, Fiber 2.2 g, Protein 41.2 g, SaturatedFat 20.2 g, Sodium 2712.5 mg, Sugar 3.6 g
MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS
Buffalo chicken enchiladas with the green, white, and red of the Mexican flag, all in one dish! Quick and easy, with a surprising array of flavors. This is not a traditional Mexican dish, just a dish inspired by those flavors. It's mildly spicy. Add extra salsa verde when serving for a truly spicy flavor.
Provided by Home Chef Joel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
- Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
- Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
- Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
- Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
- Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
- Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 23.6 mg, Fat 15.1 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 787.3 mg, Sugar 5.7 g
BUFFALO CHICKEN ENCHILADAS
Steps:
- Heat oven to 425°. Saute carrot and celery over medium heat until soft, about 5 minutes. In a medium pot, boil water/stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken and shred into a bowl. Mix in 1 cup Frank's Red Hot sauce and set aside. In a separate bowl, combine 1 cup cheddar, 1 cup Monterey Jack, 8 oz blue cheese, and cilantro; set aside. In a large pot over medium heat, combine enchilada sauce, 4 oz blue cheese, and 1/2 cup Frank's Red Hot sauce (add more if you prefer more spice). Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture, chicken, and celery/carrot mixture in center of each tortilla. Roll up and place in pan, seam side down. Continue to fill tortillas until you run out of chicken mixture. Ladle on sauce, then sprinkle 1 cup cheddar, 1 cup Monterey Jack, and remaining 4 oz blue cheese over the top of the enchiladas. Bake uncovered 20 minutes. Serve with remaining sauce on the side. Serves 4-6
BUFFALO CHICKEN ENCHILADAS
Make and share this Buffalo Chicken Enchiladas recipe from Food.com.
Provided by Jazz Lover
Categories One Dish Meal
Time 1h
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- 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 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 cilantro and serve.
Nutrition Facts : Calories 382.4, Fat 16, SaturatedFat 6.9, Cholesterol 46.7, Sodium 998.6, Carbohydrate 39.1, Fiber 2.6, Sugar 3.9, Protein 19.3
BUFFALO CHICKEN ENCHILADAS
I love the spicy flavor with the creaminess of the sauce! Of course the cheese is also fab!
Provided by Christine Bombyk
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Spray a 13x9 inch glass dish.
- 2. Pull chicken from the bones and place into a large dish. I use one whole chicken. If using leftover meat, make sure there is at least 3 C to fill your tortillas.
- 3. Place chicken in a medium bowl and add wing sauce. Stir until evenly coated and let sit during next step.
- 4. In another bowl, combine soup and sour cream and 1/4 C. of green onions.
- 5. In each tortilla shell, spoon 2 TBSP of the soup/sour cream mixture down the center and then add 1/4 C of the chicken. Sprinkle with some cheese, then fold and place into pan. Repeat this step until your pan is filled.
- 6. Once pan is filled, cover enchiladas with the rest of the soup/sour cream mixture and sprinkle with remaining cheese and green onions. My family loves cheese so I go ahead and just cover the whole thing instead of "sprinkling" :)
- 7. Cover with aluminum foil and bake for 30 minutes or until bubbly. Enjoy!
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