When I was in high school, I wrote a love poem about French onion soup. Yup, I really did. I wouldn’t lie about something so serious. At this moment in my life, if I were to pour my heart and soul into a poem about food, it would be about Buffalo chicken. Hands down. In fact, maybe I should considering all the Buffalo chicken love my blog has seen over the years. Here goes… it doesn’t rhyme, but whatever.
How do I love thee?
Let me count the ways.
I love your spicy,
I love the way you
Burn my tongue sometimes.
I love you over nachos,
In macaroni and cheese,
On pizza and in sandwiches.
But perhaps most of all,
I love your simplicity
In the form of wings.
You are beautiful in every outfit,
But I love you most
Dressed in blue cheese.
Ranch will not do.
You are perfect in every way.
My heart burns for you,
But it’s all worth it.
This is love,
And sometimes LOVE HURTS.
I never claimed to be a good poet, or even entirely original. But you can sense the adoration I have for Buffalo chicken in that poem, right?? Did it make you crave Buffalo chicken yourself?? I’d certainly love some right now!
These enchiladas are a fun vehicle for Buffalo chicken love. This is a great weeknight meal that is easy to make and great for feeding a small crowd. The recipe can easily be doubled for a party. I could see being very popular on any football Sunday menu. Until next time, Buffalo chicken. Until next time…
Buffalo Chicken Enchiladas
Makes 12 to 14
(Inspired by How Sweet It Is)
1 1/4 to 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded into bite-size pieces (3 1/2 cups)
4 oz Monterey Jack cheese, shredded
3 oz blue cheese, crumbled
1 to 2 stalks celery, thinly sliced
1 3/4 cups red enchilada sauce (homemade or store-bought)
1/4 cup hot sauce or wing sauce (such as Frank’s Red Hot), or more as desired
12 to 14 corn tortillas
1 scallion, sliced
Preheat the oven to 375 degrees F.
To a mixing bowl add the shredded chicken, 2 ounces of the Monterey Jack cheese, 2 ounces of the blue cheese, and the sliced celery.
Stir together the enchilada sauce and hot sauce or wing sauce. Adjust the spiciness to your liking to adding more sauce if you’d like. Add 3/4 cup of the sauce to the chicken/cheese filling and stir until combined. Spread 1/4 cup of the sauce on the bottom of a 13-by-9-inch baking dish.
Gently warm the tortillas either in a microwave covered by a damp paper towel or individually in a dry skillet over medium-heat to make them soft and pliable (otherwise they will crack and break as you roll them). While each tortilla is still warm, fill it with several tablespoons of filling and roll it tightly closed. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Spread the remaining sauce over the enchiladas and top with the reserved Monterey Jack cheese. Bake for about 20 to 25 minutes or until bubbly and hot and the cheese has melted. During the last couple minutes of baking, add the remaining ounce of blue cheese to the top of the enchiladas and return them to the oven until just melted. Top with the sliced scallions and serve immediately.