![]() Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas. Garnish with the remaining onions and cilantro and serve. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. ![]() Roll each up and set it in the baking dish, seam side down. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Advertisement Step 2 Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce mixture in. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Set aside.Īdd shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Spray a 9 x 13 baking dish with non-stick spray. 1/2 cup fresh cilantro, coarsely chopped.1/2 cup buffalo wing sauce (+ more depending on your tastebuds).3 boneless, skinless chicken breasts, cooked and shredded.8 large whole wheat tortillas (my favorite are La Tortilla Factory!). ![]() 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. ![]()
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