Monthly Archives: December 2013

Sunday Night Suppers – Buffalo Chicken Enchiladas

So my husband LOVES this recipe. When we go through and do our weekly meal planning, he often “recipe-drops” it into conversation – I used to try and ignore it, because it was always a pain in the rear to make, but since we had a long LONG relaxing weekend, I caved yesterday and cooked up a batch for him. And used a few time-saving cheats as well.

Here’s what you’ll need:

-a package of tortillas (your choice, but don’t use teeny tiny ones…I usually go for the ones that are about ¬†inches in diameter)

-2 cups seasoned & shredded cooked chicken

-1 cup steamed cauliflower, mashed

-1/2 c cottage cheese

-14 oz. enchilada sauce

-1/4 c hot wing sauce (I use Frank’s Red Hot)

-crumbled Gorgonzola cheese

I used frozen cauliflower this time around, it’s easy to steam on the stovetop while you’re cooking your chicken up, it’s just as healthy, and you don’t have to spend the time cutting up florets. If you wanted to save even more time, you could shred some rotisserie chicken, though then you don’t really have control over your own seasoning.

Always with the Cajun seasoning, and S&P, of course!

Always with the Cajun seasoning, and S&P, of course!

Preheat the oven to 350.

After mashing the cauliflower in a bowl, add in the chicken and cottage cheese, and mix to combine. In a separate small bowl, mix together the enchilada sauce and hot wing sauce. Pour half of the liquid mixture over the chicken and mix.

Mixings

Spoon some into a 9 x 13″ baking dish (spray/grease first!) and spread over the bottom.

Please note the True Blood mug in the background (thanks Amanda!)

Please note the True Blood mug in the background (thanks Amanda!)

Then it’s time to roll! Warm your tortillas, and fill with your desired amount of filling. Mine are always freakishly uneven – they start too fat and end too thin. You should end up with about eight enchiladas, seam side down, in your baking dish. Drizzle the rest of the sauce mix on top, and pop into the oven for 20-25 minutes.

Before oven

Before oven

The tortillas should get a nice crisp on them. Pull them out and sprinkle the Gorgonzola crumbles on top, then pop back in the oven for about 5 minutes to warm the cheese. I like to turn the broiler on for a few additional minutes afterwards to get the cheese allllllllllll nice and melty. Serve and enjoy! These also make great leftovers, and are perfect heated up for lunch.

Ready to eat!

Ready to eat!

I’m sure you can think of more swaps to make with this, and if you try any, let me know!

I’m officially on a week long vacation now, and have plenty of posts queued up (in my brain, anyways). 2014 will be the year of the semi-regular blog posts, I swear!

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