Wednesday, April 3, 2013

Buffalo Chicken Enchiladas

It's no surprise that I have a love for anything "Buffalo." Every couple of months I get on a Buffalo kick and make quite a few recipes that include Buffalo sauce. Today I was in the mood for Buffalo chicken and was torn between Buffalo Burritos or Enchiladas. I let my husband decide and the enchiladas won!

Buffalo Chicken Enchiladas
Makes 10 Enchiladas
Cal 156, Fat 4.8g, Carbs 15.5g, Fiber 10g, Protein 14g

3 boneless skinless chicken breasts cooked and shredded
10 flour tortillas (I used Misson Low Carb Whole Wheat)
1 can enchilada sauce
1 cup buffalo wing sauce (I love Franks)
1 1/4 cups shredded cheese (I used Cabot Light Sharp White Cheddar)
1/3 cup blue cheese crumbles
Chives finely chopped

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick spray.

Pour enchilada sauce in a bowl and whisk in your buffalo wing sauce. Set aside. Add shredded chicken to a bowl with some chives and 1/2 cup of the cheese. Pour in about half of the enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a spoonful 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 the remaining enchilada/buffalo sauce on top of tortillas and add the rest of the cheese.

Bake for 20-25 minutes.After taking out of the oven, top with blue cheese crumbles and chives.

This recipe can also be found at this Party


  1. Yum! Pinning this now. thanks so much!


  2. I've made Buffalo Chicken almost everything but never enchiladas! Must make soon!

  3. Your enchiladas look heartwarming and delicious.I can't wait to try this! So glad you shared it at Foodie Friday!

  4. These look amazing. Visiting from Goodie Friday-Rattlebridge Farm


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