Buffalo Chicken Enchiladas

Sorry I have been MIA lately - I have about 6 updates that I am going to try to get done today. As most of you know, Jeremy is slightly obsessed with ALL things Buffalo. So we decided to mix up our enchiladas (or burritos...since we use flour tortillas). It's easy and all you really have to do is add some wing sauce to your enchilada sauce (to your 'heat' liking of course). But here is my recipe, just incase!

Ingredients:

• 6 large flour tortillas
• About 1 lb (3 breasts) cooked chicken - shredded
• 28 oz red enchilada sauce
• 1/2 cup wing sauce (less if you don't want it too hot)
• 1 cup shredded pepper jack cheese
• 1/2 - 1 cup chopped onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup shredded habenero cheese (or you could use crumbled bleu cheese - I just don't like bleu cheese)

Steps:

• cook and shred chicken

• preheat oven to 375
• pour enchilada sauce into a medium bowl and start whisking in wing sauce. Start with a small amount at a time, and taste to make sure it's not too hot for your liking. We used 1/2 cup and ours was pretty hot, but we also used pepper jack and habenero cheese.

• In another bowl, add shredded chicken, onion, and 1/2 cup pepper jack cheese. Mix in 1/2 cup enchilada/wing sauce mixture. Stir until well mixed - cheese will start to melt.

• Spray a 9x13 inch baking dish with cooking spray, then pour a small amount of wing sauce into the bottom of the pan, just enough to cover the bottom of the pan.

• Take tortilla, fill with a several spoonfuls of chicken mixture, roll up tortilla and place seam side down into the pan.

• Continue this step until all tortillas are filled with chicken mixture and in the pan. (mine only made 5 enchiladas....but I probably overfilled mine. if you can fit 6-8 into your pan, make 6-8....just divide your mixture more evenly)

• Top enchiladas with 1/2 cup - 1 cup of the enchilada sauce/wing sauce mixture. I just poured the sauce on the top until all of the tortillas were covered.

• Top with the remainder of your pepper jack cheese- and we added our habenero cheese at this time. (if you use bleu cheese crumbles, wait to add this after you have baked the enchiladas)

• Cover with aluminum foil and bake for 20-25 minutes
• Once removed, add your cilantro and any extra onions you may have (and bleu cheese if you choose)

• If you have left over sauce - store it in the fridge - use it for leftovers or if you plan on making enchiladas again in the next week or 2.  

• Enjoy!