![]() ![]() ![]() But sour cream and extra Buffalo sauce are nice to have on hand too–for the folks who like their food extra spicy. ![]() I like to garnish these enchiladas with a sprinkling of sliced green onions. If you’re lucky enough to have leftovers, enchiladas are almost always better the second day, and these were no exception. And a supermarket rotisserie chicken makes it extra quick and easy to mix up the filling for these enchiladas. I also think some cheddar cheese would be a nice touch. But I’m sure they’d be equally delicious with corn tortillas, so use whichever you prefer. My family prefers flour tortillas, so that’s what I used in this recipe. There’s even a hint of Ranch seasoning in the sauce, for even more authentic Buffalo chicken flavor. The enchilada sauce and Buffalo sauce are surprisingly tasty together.Īnd of course, a creamy sauce and loads of melted Monterey Jack cheese don’t hurt either. They declared these enchiladas some of the best I’ve made in years. I’m happy to report they were really good!Īctually, better than really good–they we’re pretty gosh darn amazing! I figured they had the potential to be really good, or really weird. I admit, I was skeptical the first time I made these enchiladas. If you’re looking for a delicious twist on the usual enchiladas, you’ve got to try these Creamy Buffalo Chicken Enchiladas! CREAMY BUFFALO CHICKEN ENCHILADAS - Shredded chicken is mixed with both enchilada sauce, Buffalo sauce and cheese, then rolled up in flour tortillas and topped with a creamy buffalo sauce. ![]()
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