Buffalo Chicken Enchiladas

I never get sick of Mexican food ever. I'm absolutely positive that I could eat it for breakfast, lunch, and dinner every day for a week and still jump at the chance to go get some white queso with my roomies. Well...maybe not breakfast. Although sopapillas could count as breakfast so yes, breakfast, lunch, and dinner. Glad that's settled.

I also really enjoy cooking...but not for just myself which is why my weeknight meals usually consist of eggs, smoothies, or cereal. Tonight I had to go back to my parent's house so my daddy dearest could change the oil in my car so I decided to whip up a little something for my fam.

If you follow me on Pinterest you know my food boards are out of control. I have a serious, serious problem with food porn. I really just can't get enough. It's bad. I let my sister peruse my pins, but nothing was really calling out to her. She was craving buffalo wings, and I wanted Mexican so we compromised. Buffalo chicken enchiladas it was!

Buffalo Chicken Enchiladas

Large whole wheat tortillas
3 boneless, skinless chicken breasts
28 oz can red enchilada sauce
1/2 - 1 cup Buffalo sauce
1 cup shredded colby/monterey jack cheese blend
4 oz. gorgonzola cheese, crumbled
6 green onions, chopped
Fresh cilantro, chopped

Preheat oven to 375 degrees F. Spray a 9 x 13 in baking dish with non-stick spray.

I really despise touching raw meat so my dad was a dear and threw the chicken breast on the grill for me while I was doing the other prep work for this recipe, but if you want to cook the chicken in the oven that would work as well.

While chicken is cooking, pour enchilada sauce in a large bowl, and whisk in buffalo sauce. I thought I was using a 1/4 measuring cup. Turns out I was actually using 1/2 cup so I accidentally added an entire cup of buffalo sauce to the enchilada sauce. My mouth is still burning. If you like things hot by all means add a cup, but I would advise starting with 1/4 cup and taste testing until you reach your desired spiciness. Set aside.

In another bowl mix 2 chopped green onions with 1/2 cup shredded cheese. Pour in roughly 1/2 cup of the enchilada/buffalo sauce. Once chicken is cooked, shred with two forks and add to the green onion, cheese, sauce mixture and mix thoroughly.

Cover bottom of the baking dish with enchilada/buffalo sauce. Take each tortilla and fill with the chicken mixture. Roll and place in the baking dish, seam side down. I only ended up with 7 enchiladas, but some were very generously sized so you could easily get 8. Once all the enchiladas are rolled, pour another 1/2 cup (or more) of enchilada/buffalo sauce on top of the tortillas. Add remaining shredded cheese.

Bake for 20 minutes. While enchiladas are baking chop remaining green onions and cilantro. I don't do Mexican food without black beans so while the enchiladas were cooking, I also chopped and sauteed some white onion and heated with 2 cans of black beans on the stove.

Immediately after taking enchiladas out of the oven sprinkle the crumbled gorgonzola cheese on top. Garnish with green onions and cilantro and enjoy!