When the weather starts to get colder, the foods we eat tend to get hotter!  Here’s a delicious recipe courtesy of our friend and fellow blogger How Sweet It Is.  It’s both delicious and easy to make.










Buffalo Chicken Enchiladas

makes 8 enchiladas

  • 8 large whole wheat tortillas (my favorite are La Tortilla Factory!)
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 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

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.

Source:  http://www.howsweeteats.com/2011/08/buffalo-chicken-enchiladas/