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…

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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

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 1/2 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!

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 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,

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60 Comments

  1. September 13, 2011 / 7:17 am

    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. September 13, 2011 / 7:21 am

    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.

    • Nicole
      Author
      September 13, 2011 / 7:23 am

      Crock pot would be great, but I usually just boil in water and a splash of chicken broth 🙂

    • Linz
      May 11, 2012 / 5:17 pm

      Pressure cooker works just as good (if not better) than a slow cooker … plus it only takes 20 minutes! 🙂

  3. September 13, 2011 / 7:23 am

    I NEED these. With chickpeas instead of chicken. But still. NEED.

  4. September 13, 2011 / 8:19 am

    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…

  5. September 13, 2011 / 9:11 am

    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!

  6. September 13, 2011 / 9:22 am

    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.

  7. September 13, 2011 / 9:39 am

    I never get nearly as much done as I plan to before our semesters start. I’ve started to just accept it as a fact of life 😉

  8. September 13, 2011 / 11:24 am

    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?

  9. September 13, 2011 / 12:13 pm

    Yum yum yum!!! This looks amazing!!
    I had a favorite teacher in college. She was just very approachable and kind. She really made me want to be an RD!

  10. September 13, 2011 / 2:00 pm

    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.

  11. September 13, 2011 / 2:38 pm

    Those look great! Def. something both my husband and I would enjoy! I love wing sauce and actually made a shredded chicken with buffalo sauce sandwich the other night!

  12. September 13, 2011 / 3:08 pm

    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?

  13. September 13, 2011 / 7:03 pm

    As if enchiladas weren’t addictive enough, you just HAD to add buffalo sauce. Now these are downright dangerous! Thanks for sharing! 😉

  14. September 13, 2011 / 9:17 pm

    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!! 🙂

  15. September 13, 2011 / 10:50 pm

    Oh Nicole, this recipe is another winner!! LOVE your food shots….If you ever give up your day job, you can go into food photography and styling for Bon Appetite!! 🙂 Have a great Wed.

  16. September 29, 2011 / 9:28 am

    These were awesome! My husband is from Buffalo, so as soon as her hears Buffalo anything he is all ears, loved the flavor of this dish!

    • Nicole
      Author
      September 29, 2011 / 4:02 pm

      So glad you both enjoyed them! 🙂

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  18. December 17, 2011 / 7:55 pm

    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!

  19. Kandice
    January 26, 2012 / 7:04 pm

    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.

    • Nicole, RD
      Author
      January 26, 2012 / 8:04 pm

      Hi Kandice: I used 1/2 cup. Thanks for making me aware of the error – I’ll edit now. Hope you enjoy! 🙂

  20. Bonny
    February 19, 2012 / 6:25 pm

    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!

  21. Holly
    February 26, 2012 / 3:48 pm

    We made these and loved them! I struggled with a side dish idea though. Thoughts??

  22. Ashley
    April 20, 2012 / 8:54 pm

    Looks good, but what would you have as a side? I’m not coming up with anything! Thank you!!

    • Nicole, RD
      Author
      April 21, 2012 / 10:34 am

      I would do a salad with corn, avocado, cojita cheese, and a drizzle of both wing sauce and light ranch 🙂

      • Ashley
        April 29, 2012 / 5:21 pm

        Ah, that sounds amazing and perfect! Why didn’t I think of that?! Thanks!

  23. Lauren
    October 27, 2012 / 7:19 pm

    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.

  24. Wynnde
    January 27, 2013 / 6:42 pm

    Can’t wait to try this! How much buffalo sauce if I’m making it for younger kids?

  25. March 14, 2013 / 11:54 pm

    Mmm . . . these look wonderful and your photos are fantastic.
    I am a new visitor to your page and look forward to following future posts.
    If you’d like to you can also check out my site: http://www.realfoodfitness.com/blog.

    Jessica

  26. Ashlwy
    April 17, 2013 / 4:25 pm

    This recipe is A-MAZING!!!!!!!!!

    • Nicole, RD
      Author
      April 18, 2013 / 6:58 am

      Thanks! So glad you enjoyed it! 🙂

    • Ashley
      April 18, 2013 / 7:41 am

      I actually used white corn tortillas instead of flour and it took it to the NEXT level!

  27. Brittney
    February 7, 2015 / 8:15 pm

    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
      Author
      February 7, 2015 / 10:29 pm

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

      • Jennifer
        February 2, 2018 / 4:19 pm

        Is the amount of enchilada sauce accurate? The original recipe calls for 28oz so yours would have a LOT less sauce. I just want to make sure before I start. Thanks!

        • Nicole Morrissey
          Author
          February 3, 2018 / 10:19 pm

          It is accurate, yep! 🙂

          • Jennifer
            February 6, 2018 / 8:13 am

            Thanks! I tried it with just 1 cup as written and they were way too dry for us so we tried again with the original amount (28oz can) of sauce and they were a hit! I guess we are just saucy people 😉 Thanks for a great recipe <3

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