Buffalo Chicken Enchiladas

I’m sure it comes as no surprise that when I texted Mr. Prevention two options for dinner last Wednesday, he chose these Buffalo Chicken Enchiladas. In retrospect, it was probably a silly question. But I am 99% convinced that our mates aren’t as “picky” as we make them out to be. Giving them just a bit of (perceived?) decision making power when it comes to meal times can really make all the difference.

Mr. Prevention didn’t actually request this meal, but I did email him the recipe when I ran across it several weeks back.

“Sounds interesting,” he said.

::blank stare:: Hm. Not what I was expecting…coming from Buffalo Wing Man himself.

Then he followed up with, “Are you sure you haven’t made those already?”

He’s so well trained. I so very, very rarely repeat a recipe in my kitchen. There’s just far to many out there to be so limited. He, on the other hand, wouldn’t mind the same 3 recipes in rotation: thin crust pizza, deep-dish pizza, and one other menu item, I’d imagine.

So while his reaction to a new buffalo wing sauce recipe wasn’t what I was expecting, the outcome was. And he says he’s not predictable…


Buffalo Chicken Enchiladas adapted from How Sweet Eats

9 tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup 2% Mexican blend cheese, shredded
3 oz gorgonzola cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped


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 1/2 cup 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 the green onions and cilantro and serve. Yield: 9 enchiladas.

Nutrition Information (per enchilada): 204 calories; 6.8 g. fat; 27 mg. cholesterol; 767 mg. sodium; 18.4 g. carbohydrate; 2.6 g. fiber; 16.8 g. protein

Result: These were good! I adjusted the ratio of enchilada sauce to wing sauce to be sure there was plenty of winginess. New word, let’s go with it. The combination of chicken, wing sauce, and gorgonzola in any form typically gets a BIG thumbs up. This recipe was no exception. While it wasn’t my favorite dish of last week, it certainly was my better half’s. And while enchiladas are typically a recipe I put into a “time consuming” category, these weren’t quite the time suck of other recipes, which is always a good thing :) Enjoy!


 Yesterday was a VERY productive day “off”. The lesson planning continues and while I am chipping away at all there is to do, I don’t know how my to-do list isn’t getitng any shorter in these days leading up to the start of the quarter. As soon as one thing gets crossed off, there’s something else making its way on. Ahh!

Question: When you think of the best teacher you’ve ever had, what made them your favorite?

Be well,


  1. says

    I think it’s funny that people say teachers “have it easy”. Because I saw my parents do the same thing you had to do- lesson planning was always so tedious!

    PS- the enchiladas look FAB. I think I saw Jessica make this and my heart fluttered. The next time I have peeps over for dinner, I really want to try enchiliadas. I mean- they’re my favorite thing to order. I should really know how to make them. And who doesn’t love buffalo sauce?

  2. says

    I remember seeing this on Jess’ blog and thinking Nick would seriously love it! Your turned out amazing! Nick would probably ask for extra blue cheese….he’s obsessed. I just can’t make these types of meals until I get a slow cooker, I presume. That’s how you make the best shredded chicken, right?!

    My favorite teacher was one who had tons of personality and wasn’t too serious. She was serious enough to teach us what we needed to know, but she also made room for fun and a bit of relaxation, as well as learning through games and laughter.

  3. says

    Without a doubt my favorite teacher was miss basmajian. I loved her because she respected us all as individuals and encouraged us to grow as our best selves…

  4. says

    This is interesting! I had something similar in the crockpot once and was not a fan, but I am a buffalo wing addict so I may have to give it another try. That first photo is beautiful!

  5. says

    The best teachers know how to teach, plain and simple.
    If a teacher can build up a student’s knowledge from the basics to the complex and the student actually learns and understands (and doesn’t just memorize) then THAT is a good teacher. I don’t think it’s something that can be taught, really. I think some people are just naturally better at explaining things than others.
    . . . but this comes from my background in Math.

    In other courses, like history or arts, I think passion for the suject is most important.

  6. says

    I want to make these SO badly! Maybe it will be a weekend project so I’ll have dinners for school nights.

    I had a lot of really good teachers. I was spoiled that way. My writing/english teacher from high school especially stands out because she cared just a little bit more than the rest you know?

  7. says

    I’ve been wanting to make these ever since I saw them on How Sweet It Is. Nicely done!

    My favorite teacher was my 12th grade AP English teacher. She helped me get through a rough time with an illness in my family.

  8. says

    wow…those pictures are stunning! and they look delish! Not sure how my family would do with the heat from the enchilada sauce and the wing sauce…and it seems I am the only one who like blue cheese…so if I made these, it would be just for ME and maybe my middle son, who loves hot wings!

    I can’t think of any teachers from my years of learning that stood out, but I can comment on a teacher my son had, who I am friends with on fb and has been retired for many years…I think what made her special was that she was more involved with the kids than just in the classroom/book/learning aspect…she always accounted for what was going on at home and she was REAL, ya know?

  9. says

    My favorite teachers either made class into a conversation/discussion and/or made the topics relevant to my life so that I was interested and not bored with a straight lecture.

    These enchiladas look amazing!! :)

  10. says

    These sound really amazing! I make enchiladas often- I don’t know why I never thought to use buffalo sauce, but I think I will be trying these this week!

  11. Kandice says

    Great recipe – they are in the oven right now so I haven’t truly tasted trem. But the measurements are off. 1/3 c of wing sauce on the ingredients and then 1/2 c on the instructions. Can you clarify? I think they are going to be great but I’m just curious.

  12. Bonny says

    I made these tonight and they were yummy! On half of the enchiladas I mixed in some sour cream just to drown out some of the heat for my kids. I ended up liking it better with the sour cream! I also used feta cheese instead of gargonzala, b/c that’s what I had on hand, and it was delicious! Thanks for the recipe!

  13. Lauren says

    These are delicious! Made them last night and am eating the leftovers today! I used less sauce because my boyfriend has an issue if food has the slightest amount of sogginess to it.

  14. Brittney says

    I absolutely love this recipe but for my family size it almost too much. Can you put it all together and freeze it?

    • Nicole Morrissey says

      Hi Brittney! I don’t know how it would turn out. I think I would freeze the chicken, assemble, and then bake.


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