Enchiladas, no matter what’s in them is my favorite! Well, actually, Mexican food is my favorite!
But there’s nothing better than a hot, cheesy, creamy, enchilada.
With the addition of buffalo wing sauce you really take enchiladas to a whole other level of food goodness!
This is a really simple dish of chicken mixed with creamy ranch dressing, Greek yogurt, hot sauce and a little enchilada sauce.
Next, I sauteed the well seasoned chicken in olive oil with onion, celery, and garlic.
Bake the enchiladas covered with foil for 30 minutes, remove foil and bake about 10 minutes more.
All done and ready to eat. Pass me a fork!
Buffalo Chicken Enchiladas
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
1 1/2 lb chicken breast, boneless, skinless
16 corn tortilla shells
1 cup jack cheese, grated
1 cup sharp cheese, grated
1/2 cup gorgonzola cheese, crumbled
1/2 cup ranch dressing
1/2 cup enchilada sauce
1/2 cup hot sauce
1/2 cup Greek yogurt, plain
1 white onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chili powder
2 teaspoon oregano, crushed
extra virgin olive oil
Preheat oven to 350 degrees.
Mix seasoning blend and set aside.
Rinse chicken and pat dry, slice chicken about 1/4 inch thin and place in a large bowl.
Coat chicken with about 1 tablespoon of olive oil and 2 tablespoons of seasoning blend, mix well and set aside.
In a separate bowl, place ranch dressing, enchilada sauce, hot sauce and Greek yogurt, add 1 tablespoon of seasoning blend, mix well and set aside.
In a skillet add about 1 tablespoon of olive oil. Add onion and celery, saute for about 5 minutes, add remaining seasoning blend, mix well and add garlic. Cook 1 minute more.
Add chicken to pan and cook for about 10 minutes.
To assemble enchiladas place tortilla shells in microwave and heat about 1 minute to soften.
Take about 1 1/2 cups of buffalo sauce and place in the bottom of a greased 13X9 inch casserole dish, spread evenly.
Dip 1 enchilada shell at a time into bowl of buffalo sauce and place in casserole dip, fill with about 1/4-1/2 cup of chicken/veggie mixture, top with jack/sharp cheese and roll up, placing seam side down.
Repeat until all enchiladas are completed.
Top enchilada with with remaining jack, sharp and gorgonzola cheese.
Pour remaining buffalo sauce over enchiladas, making sure to cover the edges to prevent enchiladas from drying out.
Cover enchiladas with foil and bake for 30 minutes at 350 degrees. Remove foil and bake 10 more minutes.
Top with green onions and serve with sour cream and guacamole if desired.