Buffalo Chicken Enchiladas
How much my husband enjoyed this meal sort of hit him as an afterthought.
Earlier in the day, the Omnivore had asked to have normal burritos (emphasis his) placed on our weekly menu. I said, “You’re in luck – I’m making enchiladas tonight!.”
“What kind of enchiladas?” He knows me too well.
“Buffalo chicken enchiladas.”
“NO. I want a white tortillas with white rice and black beans and tomatoes, cheese, and citronella.”
“Citronella? I haven’t heard of those kind of burritos.”
“You know what I mean.” (Cilantro)
The Omnivore’s first bite was tentative, which is understandable as the presentation does somewhat resemble hazmat orange. He was silent through the first half of the meal (silent regarding the meal, that is. There was plenty of chatter about the iPad 2 or the HP Galaxy 2 or the yahwazoot x2 that I care little about). During the second half of the meal, however, every other statement was a compliment to the chef.
In the interest of full disclosure I must confess that he loved this meal much more than I did. Did I like it? Yes. Will I happily eat leftovers? Yes. Would I drive across town to a restaurant to order this dinner? Nah. It was a little unsophisticated and college-y tasting for me. But you may love it as much as the Omnivore, so give it a try!
I upped the healthiness factor in this pretty significantly. I added about 1 cup of finely chopped, steamed cauliflower so that I could increase the vegetable content (I fully disclosed this fact to my husband – so haters of hiding veggies should zip it!). I eliminated the shredded Monterrey jack cheese called for the filling in the original recipe and used 1/2 cup cottage cheese instead; the filling was perfectly creamy and satisfying. Since Gorgonzola cheese is such a dominant flavor, I reduced that amount by half and felt nothing was lacking.
Buffalo Chicken Enchiladas (adapted from How Sweet It Is)
8 whole wheat tortillas
2 cups shredded, cooked chicken
1 cup steamed cauliflower, mashed
1/2 cup cottage cheese
3 scallions, sliced
1/3 cup chopped cilantro
1 14oz can mind enchilada sauce
1/4 cup hot wing sauce
2-3 ounces Gorgonzola cheese
- Mix together shredded chicken and mashed cauliflower in a large bowl.
- Fold in cottage cheese, half the cilantro, and sliced scallions.
- In a small bowl, combine the can of enchilada sauce with 1/4 cup hot wing sauce.
- Pour about 1/2 cup of the mixed sauce into the bowl with the chicken. Mix thoroughly.
- Spoon and spread a little of the sauce in the bottom of a 9×13 inch baking pan.
- Place 1/3 cup of chicken filling in each tortilla. Roll and place seam side down in the prepared baking dish.
- When all tortillas are stuffed, pour remaining sauce over top of tortillas.
- Bake in an oven preheated to 350 degrees for 20 minutes.
- Remove from oven and top with gorgonzola cheese and remaining cilantro.
- Serve with a wedge of lime.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4