Help, I’ve Fallen and I Can’t Get Up!

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Buffalo Chicken Enchiladas

What about turning over that leaf, eating lite, feeling good, I’ve traded tofu for cream cheese, arugula pesto for ranch dressing, feeling good to feeling like a cat with a bird’s feather in its mouth. Have I fallen so far that theres no hope, could this be the end? Have no fear, don’t judge the book by the cover, don’t throw the baby out with the bathtub and all those other sayings, I’m going to continue eating lite RRRR. You know just like life, somedays you have different cravings and some just need to be satisfied. And personally, I’ll eat anything that has Frank’s Hot Sauce on it, just like their ad slogan “I put that %#!% on everything”.

So think of tonights meal as enchiladas marrying a buffalo chicken and having children. Have you always wondered why their called buffalo wings, me too. Let me provide you with the answer which will provide endless conversation at your next social gathering and cause you to be the life of the party and get that promotion you’ve always deserved.

The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are generally served hot, along with celery sticks and/or carrot sticks with either blue cheese dressing or ranch dressing for dipping. And I love them and that tangy, buttery, vinegar based cayenne hot sauce flavor, ala Frank’s Hot Sauce.

The dish is definitely EJlicious, well except that maybe not so healthy, but its very tasty and very quick, give it a try. Have a great new day tomorrow and thank you for reading! The following blog was not a paid endorsement of Life Alert medical systems.

 

Ingredients

  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank’s
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1/4 teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing

 

Directions

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.

Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.

Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.

Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.

Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

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