Buffalo Chicken Enchiladas

If you like buffalo wings and enchiladas, prepare yourself for these buffalo chicken enchiladas. I’ve combined the two into one easy meal that is perfect for any night of the week.

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Mealtime can be a bit unpredictable, just like life. But that’s doesn’t have to be a bad thing! I may not be a mom but am still a very busy person and often have to just go with the flow and show it who’s boss by serving up an unsuspectingly delicious meal that is a shake up on a classic but is still budget friendly.

Of course being a food blogger means I tend to get a little out of control with the concoctions that I come up with, but sometimes I need a Wingman to hook me up with some extra time during the week.

For this meal, #FarmRichSnacks came to the rescue with pickup lines such as quality ingredients, easy, and feel-good foods. Everyone can appreciate a great potato skin and theirs are made from Idaho potatoes and 100% cheddar cheese.

And if you love wings but hate the bones they also have hand formed chicken bites made with 100% white meat chicken. Those lovely morsels found in Buffalo style at Kroger were the core of what made this recipe so easy to execute.

One of the most popular recipes on my blog is the cream cheese chicken enchiladas and I cannot say I blame you, because they are one of my favorites as well! I even went so far as to make a stuffed squash version to keep up with the trend and became one of my favorite recipes of 2015.

I figured this was a great place to start for a fabulous new weeknight recipe and decided to change things up a bit with the flavors of Buffalo wings.

I baked up the chicken bites until crispy, tossed them with carrots and celery, which was then smothered with a combination of cream cheese, Ranch, buffalo sauce, salsa, enchilada sauce, and blue and cheddar cheese, and rolled up in a tortilla.

Basically this recipe involves everything that reminds you of buffalo wings and enchiladas and is executed with ease. So if you love this recipe you should also try Buffalo Chicken Fajitas.

What is your favorite Wingman when it comes to making your Real Life Good? To further aid in your meal planning for the week, there’s also a Buy 10, Save $5 Mega-Event at Kroger to take advantage of. From November 5-18 if you buy 10, you save $5.

*Offer valid 11/4/15 – 11/17/15 in most areas, please check your local circular for dates in your area. If Kroger is not your grocer, please go to MomsWingman.com to find your neighborhood retailer for specific ad dates and other featured products.

One year ago: Single Serving Deviled Eggs

Two years ago: Elvis Fluffernutter Rice Krispie Treats

Four years ago: Gluten-Free Peanut Butter Chocolate Bars

BUFFALO CHICKEN ENCHILADAS

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Yield: 4-6 Servings Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17 oz.) package Farm Rich Buffalo Style Boneless Chicken Bites, Buffalo sauce reserved
• 4 oz. cream cheese, room temperature
• 10 oz. can of red enchilada sauce
• 1/2 cup salsa
• 1/4 cup Ranch dressing (I made my own with homemade seasoning and Greek yogurt)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup crumbled blue cheese, divided
• Salt and pepper
• 1 carrot, peeled and chopped
• 1 rib of celery, chopped
• 4 scallions, thinly sliced and divided
• 8 (8-inch) flour or corn tortillas

Directions

1. Preheat oven to 475 degrees F. Line a baking sheet with foil and spread out chicken evenly. Cook for 16 minutes, flipping halfway through. Remove from oven, allow to cool slightly, and chop into bite-sized pieces. Set aside.
2. Turn oven to 325 degrees F. Spray a 9×13 dish with cooking spray and set aside.
3. In a large bowl, cream together the cream cheese, 1/2 of the enchilada sauce, salsa, contents of the Buffalo sauce packet, and Ranch. Stir in 1/2 cup of each type of cheese. Season with salt and pepper to taste.
4. In a second bowl toss together the chicken, carrot, celery, salt and pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
5. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
6. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce (1/4 of the can) over the top of the filled tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Source: Adapted from my Cream Cheese Chicken Enchiladas.

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