Feasting on food in the kitchen, the library, and life.
Apologies for two enchilada recipes in a row, but after the avocado incident last week, I had a bone to pick with the enchilada lords.
Plus, Novice Chef had another awesome recipe for Buffalo Chicken Enchiladas, and Joshua will never say no to them. Ever. If he could I think he’d have enchiladas available on speed dial.
So really, he enabled me and my strange enchilada vendetta. I believe I’ve said Enchilada more times in these past few sentences than ever before in my life, so let’s move forward to the deliciousness wrapped inside these tortillas.
Now perhaps I am a wuss, and that’s quite possibly the case, but Jessica at Novice Chef must be a hot sauce demon (in the best possible way) because I could only add half the amount of hot sauce she listed in the ingredients.
Holy cow these were spicy! I’m glad she mentioned “add to taste”; if I just dumped the whole cup in I think my tongue would have fallen off.
Besides being extremely spicy, these are also extremely yummy. Extremely addicting even. Seriously, who would’ve thought that crumbled Gorgonzola cheese would be the perfect cheese for covering enchiladas with? I’m practically swooning over here.
Oh and frugal foodie tip: do not fall prey to the fancy cheese area in your grocery store. They will absolutely have Gorgonzola there, but at an insane price.
Head to the more affordable cheese area, generally where the shredded Kraft Cheese is, and on an inconspicuous shelf you will find cheap steals for not only Gorgonzola, but also feta: my two favorite smelly cheeses.
Cheap College Cooking FTW.
Please don’t judge me – I get a serious rush from finding cheap grocery store deals. Half price gorgonzola? 10 for $10 diced tomatoes? Fresh bunch of cilantro for $1? GET IN MY GROCERY CART!!
Ahem. Sorry. It’s hard not to get excited when your usual menu for the week used to consist of ramen, ramen, buttered noodles, canned chili, ramen, chinese takeout.
I AM LEARNING TO COOOK!!!
Again. Sorry for the caps lock. It’s like the keyboard has a mind of it’s own…and it’s also very excited about the culinary creations happening in my kitchen.
So, in short, the enchilada lords and I are now best buds. BFFLs if you will. And if you’re weather just dropped into the low 20s like mine did, these hot and spicy enchiladas are the perfect solution to an otherwise cold, dreary, blustery day.
Until we eat again!
2 lbs cooked and shredded chicken breasts
2 (14 oz) cans red enchilada sauce
1/3 cup buffalo wing sauce (or to taste!)
10 chopped green onions, divided
3 cups shredded mozzarella cheese
8 large flour (or whole wheat) tortillas
2/3 cup crumbled Gorgonzola cheese
1/2 cup fresh cilantro, chopped
1. Preheat oven to 350 degrees and spray a 9×13 in pan with cooking spray
2. Dump enchilada sauce into a medium bowl, then slowly mix in buffalo wing sauce, tasting as you go. Her original recipe calls for 2/3 cup, but 1/3 cup worked just fine for me.
3. In a separate, large bowl, combine chicken, half of the green onions, and 1 1/2 cups mozzarella cheese. Slowly pour in one cup enchilada/hot sauce mixture into chicken mixture and stir until well coated.
4. Pour 1 cup enchilada sauce into the bottom of the 9×13 pan. Working with one tortilla at a time, spoon a few tbsp of chicken mixture (I used 3 or 4 tbsp) into the tortilla, then roll somewhat tightly and place, seam side down, into pan. Repeat with rest of tortillas.
5. Pour remaining enchilada sauce over top of enchiladas, then cover with the rest of the mozzarella cheese.
6. Bake at 350 for 15-20 minutes or until bubbly. Remove from oven and top with rest of green onions, cilantro and Gorgonzola cheese. Serve immediately.
Makes 8 large enchiladas.