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 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!

Oven Fried Chicken Chimichangas & Fried Corn Cakes

After visiting my sister in Augusta this past weekend and talking about cooking....I am obsessed with 2 ipad apps she suggested to me.....if you have an iPad, I definitely suggest them...."Epicurius" & "Big Oven"
So.....needless to say, these recipes were adapted from both.
I realized when I was almost done cooking that I had not taken ANY pictures, so there are very few in this post....sorry.


Oven Fried Chicken Chimichanga Ingredients:

• Burrito size flour tortillas ( recipe says it makes 4....I made 6)
• 1.5 cups cooked chicken shredded or cut into bite size pieces
• 2/3 cup salsa
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions (including some tops)
• 2 tbsp. fresh cilantro, chopped
• cooking spray
• Mexican cheese or salsa to top

Fried Corn Cakes Ingredients

• 1 cup all purpose flour
• 1 tbsp. sugar
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp cayenne pepper (I used a bit more for some spice)
• 2/3 cup milk
• 1 large egg
• 1/2 tsp white distilled vinegar
• 2 cups frozen white shoe peg corn kernels, thawed (you can use yellow corn if you prefer) 
• 1/2 cup chopped green onions
• 2 tbsp canola oil (or more as needed)

Before cooking anything, go ahead and preheat the oven to 400

Oven Fried Chicken Chimichangas Directions:

• Line baking sheet with foil and spray with cooking spray
• In large bowl, mix chicken, salsa, cumin, oregano, cheese, green onions,  and cilantro.
• Place 2/3 to 1/2 cup of mixture in center of tortilla, fold sides over filling, tucking in the ends and place seam side down on the baking sheet
• Spray tops and sides of tortillas with cooking spray (I just brushed oil over mine)
• Bake in oven for 25 minutes or until golden brown and crisp
• Serve with melted cheese or salsa on top (or whichever garnish you prefer)

Corn Cake Directions:

• Blend flour, sugar, baking powder, salt and cayenne pepper in a large bowl.
• Add milk, egg and vinegar to the bowl and whisk to combine.
• Mix in corn and green onions
• Heat 2 tbsp oil in a large skillet over medium heat.
• Crop batter by 1/4 cupfuls into the skillet (Like pancakes)
• cook cakes until brown and cooked through (about 3 minutes on each side)
• repeat until all batter is used, adding additional oil as needed (I added a little each time, so they didn't burn on the bottoms)
• Transfer to aluminum foil lined baking sheet, and place in oven to warm 

Finished product:

Enjoy!