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!

Buffalo Chicken Bites

I made these for the first football weekend too....just haven't had time to post it. I didn't eat or cook these, Jeremy was in charge of it and ate them while I was gone. They were eaten tho, so I am pretty sure they were good....I will cook them again.

Ingredients:

• 3 cups shredded cooked chicken
• about 1/2 cup hot sauce.....I didn't really measure, just added until it looked ok.
• 3 1/2 oz. softened cream cheese
• 1 3/4 cup shredded cheese
• 1/4 cup chopped green onion
• 1 cup all purpose flour
• 4 eggs beaten
• about 3 cups crushed corn flakes

Steps:

• If you are making them same time/day - preheat your oven to 350
• In large bowl, mix chicken, cream cheese and hot sauce until well mixed

• Add in onion and cheese, mix.

• Form mixture into 1- 2 inch balls and set out on wax paper

• In 3 small bowls, separate flour, eggs and corn flakes.

• Drop the chicken into the flour, then eggs, then corn flakes one at a time until well coated.

• Place on to baking sheet if cooking now, or a baking sheet w/ wax paper if cooking later.

• If cooking now - put in oven for about 30 minutes to crispy golden brown.
• If cooking later - flash freeze for about 15 minutes, remove from freezer, place in freezer bags and freeze until ready to cook.
• Remove from freezer bags, place on baking sheet, cook for 30 minutes
• Serve with bleu cheese or ranch dressing.
• Enjoy!  (Sorry no pictures were taken after they were cooked....)

Shake N Bake Buffalo Chicken w/ Oven Fried Sweet Potato Ravioli

Jeremy has a slight obsession with 2 things - buffalo chicken and sweet potatoes....so this meal was made specifically for him (and the oven fried ravioli was his suggestion - b/c we couldn't really figure out what to eat the sweet potato ravioli with other than butter?!) So, I am NOT a deep fryer or a pan fryer....I don't enjoy it and I feel like it's hit or miss when you are frying foods - so I don't do it. That's where the oven fried comes in and the use of shake n bake - chicken comes out crispy and PERFECTLY cooked EVERY TIME!

Ingredients:

• 1 lb boneless, skinless chicken tenderloins
• 1 package crispy buffalo shake n bake bread crumbs
• Hot sauce
• 1 package Monterey Sweet Potato Ravioli
• 1 cup bread crumbs
• 1 tsp. oregano
• 1 tsp. basil
• 2 tbsp. parmesan cheese
• 1 egg white
• 1 tbsp water
• oil (might be easier to use Pam or spray cooking oil - I just don't use spray oil)
• Veggies - for a side dish

Steps:

• Combine bread crumbs, oregano, basil and parm cheese in a bowl

• Mix egg white and water in another bowl.
• Dredge ravioli 1 or 2 at a time in the egg/water and then place in the bread crumbs and cover well with crumbs - set aside 

• Preheat oven to 400 
• Spray or pour a small amount of oil on the top and bottom of the ravioli in order to get the "fried" effect in the oven

• Shake n Bake states to soak your chicken with water before dredging in the mix in order to make sure it sticks, I poured some hot sauce on mine to "wet" the chicken before placing them in the bag and shaking - it definitely helped with the buffalo taste (especially if you like them a little hotter) and kept the chicken moist, rather than drying out.

• Place chicken on a baking sheet.
• Place chicken in the oven and set for 20 minutes

• Once there are 12-14 minutes left on the timer, place the ravioli in the oven and cook both until the timer goes off.

• I didn't have any ranch dressing, they were still really good without, but if you like to have something to dip your chicken in....you could always use ranch or bleu cheese.
• Serve alongside some veggies or the side of your choose!

• Enjoy!!!

Buffalo Chicken Tacos

Every time I ask Jeremy what he wants for dinner, it always seems to end up being something involving "Buffalo Chicken"..... I think it's his favorite. So tonight, I asked him what he wanted when he got home from this business trip to Mississippi, and of course he said "Buffalo Chicken Tacos"....we both LOVE the Buffalo Chicken Taco's at Taco Mac (substituting the bleu cheese for pepper jack....yum!).....BUT I don't fry chicken, so I made up my own version.

Ingredients:

(I left the onion out of the picture -- oops)

• 1 lb chicken tenderloins
• 1 box of chicken broth
• 1/4 cup of wing sauce (or  how much you prefer)
• 1 tomato - diced
• 1 onion - diced
• 1 avocado - diced
• shredded lettuce
• pepper jack cheese
• 1 jalapeno - diced
• fresh cilantro - chopped
• soft taco shells
• salsa - if you want - we didn't use any
• I served mine with black beans and corn.

Steps:

• I boiled my chicken in 1 box of chicken broth and water for about 45 minutes
• remove boiled chicken from pot, shred with a fork, place in skillet

• Add wing sauce to your liking, and heat on low to medium heat for about 5-10 minutes

• Make your taco as you like! Very EASY and DELICIOUS!

• Serve along side black beans and corn, or just put the beans and corn in your taco like Jeremy did!

(Jeremy's Plate)

My Plate!

ENJOY!