Oh yes, these exist.
They could potentially change the way you look at enchiladas forever.
Let’s say it out loud together, because honestly…I didn’t ever, in my wildest dreams, think these could exist.
Buffalo. Chicken. Enchiladas.
I found this recipe on Pinterest a while back and the credit entirely goes to The Novice Chef. I modified it just a little bit. If you would like to skip the steps and go straight to the recipe, here you go! But for the rest of us, let’s get going!
The cast of characters: 3 boneless skinless chicken breasts, a can of enchilada sauce, mozzarella cheese, green onions, buffalo wing sauce, and tortillas. Easy, man! Easy!
At some point, when appropriate, preheat your oven to 350°.
First, I “poached” (not boiled, apparently) 3 chicken breasts so that I could shred them.
Cover the breasts in water.
Then put in some seasonings. I put in about a tablespoon or so of oregano, parsley, a little salt, and pepper. And then I added a bay leaf. I set it on the burner and let it get to boiling.
After it got to boiling for just a second, I turned down the heat to low, partially covered it, and then let it set on low for 10 minutes. After that 10 minutes was up, I turned off the heat entirely and let it set for another 15 minutes or so in the water. And voila! Cooked, healthy chicken you can do yourself! So shred those puppies up!
Please excuse my chipping manicure…much obliged!
Now that you’ve shredded all the chicken up, get a bowl and pour the can of enchilada sauce in. I used a 10-ounce can despite the recipe calling for 14 ounces, but I also added more wing sauce to compensate. But I’m getting ahead of myself. The enchilada sauce!
And now about a half cup of wing sauce. If you don’t like things spicy, use more enchilada sauce and less wing sauce. But, as you might be aware by now, LSF and I like spicy food, so a half cup it is!
Then take another bowl, and put in the shredded chicken, and half of the green onions you sliced up.
And about 3/4 cup of the mozzarella cheese.
Mix that up a bit, and then pour in HALF of the enchilada/wing sauce you made earlier and mix that all up. This is going to be the filling for the enchiladas.
Next, spray an 8×8 baking dish with a little bit of spray and then pour in about a half cup of the enchilada sauce in and spread it around the sides. Remember, you should still have some left over after this, so just make it so you can spread it around.
Next, the actual making of the enchiladas! Pretty simple, really. Just take a tortilla, and fill it with a quarter of the chicken filling…
Roll it up, and then place it seam-side down in the baking pan….
Repeat with the rest, and then pour the rest of the enchilada sauce on top of the four enchiladas…
And then cover this all with, what else? Cheese!
Bake at 350° for about 20 minutes – or until the cheese is melted and you can no longer take waiting.
I personally serve mine with blue cheese and the rest of the green onions on top. It’s AMAZING. All caps.
Here’s the recipe. My edits are in italics. And bravo to The Novice Chef for a stupendous recipe!
Buffalo Chicken Enchiladas
Yield: 4 large enchiladas
Recipe Note: This recipe is easily doubled, or tripled, for a big party. But as it is…it’s perfect for two hungry people!
1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce I used a 10-ounce can
1/3 cup buffalo wing sauce (I use Frank’s) I used 1/2 cup
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese I used blue cheese
1/4 cup fresh cilantro, coarsely chopped
Preheat oven to 350 degrees. Spray an 8×8 glass dish with non-stick spray.
In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.
In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.