Hello Hello…it has been awhile! I have another great recipe from How Sweet Eats! I seriously love Jessica’s blog so much…she always posts such great recipes and her blog is funny to read too! win win! haha im a LOSER…. anywayyyy Harry and I really didnt feel up to going out last night…I was just so pooped by friday…wanted to stay in and relaxxxx for once. We were planning on studying a little too but hardly got anything done hehhehe….I dont hate it. Anyway…I found a really good recipe for Buffalo Chicken Enchiladas…so we decided to try that out…we also made guacamole and had some brewskis too. okay fine…I only had one beer. I just realized this afternoon that we made a mexican dish and today is Cinco de Mayo…I’ll pretend that I did that on purpose….
Judging by the photo below (minus the stink bug…more on that soon)…Harry liked his enchiladas! Except the cilantro…come to find out…he HATES cilantro. Isn’t that weird that some people DESPISE the stuff and some people (like me) LOVE it? He said cilantro smelled like STINK BUGS TO HIM! hahah True story though… I did a little research and found this NY Times article…seems that Harry isn’t crazy after all. I think some people are just genetically predisposed to disliking cilantro and equating it to smelling like bugs or soap!!! hahahah like my little stink bug down below!? I kinda can see a resemblance between Harry and the bug…hmmmm.
makes 8 enchiladas
- 8 large tortillas
- 3 boneless, skinless chicken breasts, cooked and shredded (I used Rotisserie to make it easier)
- 28 ounce can red enchilada sauce
- 1/2 cup buffalo wing sauce (+ more depending on your tastebuds)
- 1 cup shredded monterey jack cheese
- 4 ounces gorgonzola cheese, crumbled
- 5 green onions, chopped
- 1/2 cup fresh cilantro, coarsely chopped
- ***next time I will add black beans to the chicken/green onion/cheese mixture!
- Preheat oven to 375 degrees F
- Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside
- Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
- Pour a drizzle 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 another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.