Buffalo Chicken Enchiladas anyone? Yes, this recipe takes a Mexican food favorite and combines with the spicy heat of buffalo sauce to make a mouthwatering dish! I mean what’s not to love? You’ve got tender, perfectly spicy chicken tucked inside tortillas and then baked in a delicious (homemade!) cheese sauce.
My son absolutely inhaled these and the rest of my family loved them just as much. Between the five of us we almost finished the whole pan. I’m drooling just thinking about them—they need to get on our dinner menu (and yours) soon!
2½ cups Cooked, Shredded Chicken
1 3/4 cups chicken broth
12 -18 small Flour Tortillas (how many you use depends on how full you fill them)
1 cup chopped celery
2 tablespoon canola oil or butter
1/2-1 cup of Buffalo Sauce — I prefer Frank’s Buffalo Sauce,
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
1 Tablespoon Ranch dressing powder mix
2½ cups Sharp Cheddar Cheese, Grated
Salt And Pepper, to taste
Green onions and/or blue cheese crumbles for garnish
In large bowl, mix chicken and buffalo wing sauce until coated.
Heat 2 tablespoon canola oil or butter in a large skillet over medium heat. Add celery and saute for 5-7 minutes or until soft. Add buffalo chicken. Stir together. Add 1/4 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. Mixture will thicken.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream and ranch powder (**Can use sour cream ranch dip instead). Add 1 1/2 cups grated cheese and stir to melt. Add salt and pepper to taste.
To assemble, spoon chicken mixture on top of tortillas, one by one and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like then bake at 350 degrees for 30 minutes.
Garnish with green onions.
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Quick tip: If you don’t have dry ranch mix add ½ cup sour cream and ½ ranch dressing to the sauce instead.
Recipe and image courtesy of Paper Plates and China.