Buffalo Chicken Enchiladas

In an attempt to eat less from this ridiculously good food cart named Briskets at lunch today, I only ate half of my brisket sandwich and ordered a tomato, asparagus and avocado salad (we’ll pretend I picked out the feta in it) as my side instead of something like potato salad or baked beans. Then my stomach the devil on my shoulder prompted me to order up a Limonata and a biscuit. Whoops! I’m so easily swayed. I’ll be digging into the rest of the sandwich and half of the biscuit here shortly as my pre-Timbers game dinner. Seriously though, this is some good melt-in-you-mouth brisket. It’s hard not to eat it all.

Speaking of overeating, I made these beautiful chicken enchiladas last night. I grilled up some beer can chicken

and thought it would be a genius way to use up some of the chicken. I cut down the original recipe to six enchiladas with two chicken breasts since we don’t eat any sides with them, but it was still way too much food. We’re not big leftover people, so we totally ate them all. I wasn’t very hungry this morning as a result.

The idea of buffalo chicken in these is brilliant (Thanks, Jessica for the idea!). I managed to avoid most of the blue cheese and put it on Andrew’s half. I finally bought some Daiya Mozzarella for me in place of the Jack since the store didn’t have the pepper jack version. I actually really like the stuff. It’s totally an acceptable substitute if more expensive. The price I pay to keep my face looking good decent right? I also heated them up on the grill since I already had it warm from roasting the chicken. It worked like a charm. Perfect for the hot nights and so I don’t heat up the house more than it already is.

Ingredients

• 6 tortillas [I used La Tortilla Factory whole grain white]
• 2 chicken breasts, cooked and shredded
• 4 green onions, sliced
• 1/4 cup cilantro, coarsely chopped
• 10oz can enchilada sauce
• 1/4+ cup buffalo wing sauce
• 1/2 cup jack cheese, shredded
• 1/2 cup daiya cheese
• crumbled blue cheese

Preparation

1. Preheat your oven to 375º or heat the grill on medium indirect heat [burners 1 & 3 on, 2 is off].
2. In a bowl, mix the shredded chicken and half the sliced green onions.
3. In another bowl/measuring cup, mix the can of enchilada sauce and 1/4 cup wing sauce. Taste it. Add more if necessary. I did because I like it spicy.
4. Add 1/4 cup of the mixed sauce to the chicken. Mix to coat it.
5. In an 8×8 baking pan, pour another 1/4 cup of the sauce in the bottom to coat it.
6. Take a tortilla, sprinkle in some Jack cheese. Add 1/6th of the chicken mixture.
7. Sprinkle some more cheese on top. You only want to use half of the cheese inside the tortillas. The rest will go on top.
8. Roll it up and place it seam side down in the pan.
9. Do this with two more tortillas. You should have half of the Jack cheese left.
10. Do the same with the remaining three tortillas, but with the Daiya cheese. Leave half of the cheese.
11. Pour the remaining sauce on top of the rolled tortillas in the pan. The sauce will be a nice light layer.
12. Top the respective enchiladas with their respective cheeses. You didn’t lose track, did you?
13. Bake for 15-25 minutes depending on how freshly cooked your chicken was. You want to reheat + melt the cheese.
14. Once the enchiladas are baked, top with blue cheese, curse that you can’t eat any, and then top everything with cilantro and the remaining green onions.
15. Take really blurry photos of the meal and dish up!