Saturday, November 25, 2006

Buffalo Chicken Enchiladas

Wing Sauce

3 tablespoons butter (not margarine)
3 minced garlic cloves
1 1/2 tablespoons flour
1 1/2 cup Frank's red hot sauce
2 to 3 tablespoons red wine vinegar
1/2 to 3 tablespoons crushed red pepper flakes (with 3 it's HOT!)

Saute the garlic in the melted butter for 3-4 minutes. Add the flour and mix to make a roux, whisking and cooking for 1 minutes more. Add the hot sauce and vinegar and bring to a boil. Add the red pepper, reduce heat and let simmer gently for 3 minutes.

Chicken Enchiladas.

Roast and slightly cool a medium roaster. You can get one of the ones already done at the store but get a plain seasoned one, Remove skin and shred or chop meat. Pour wing sauce over chicken in a bowl starting with 1 cup. It should lightly coat all of the pieces but they should not be soaking in it. Depending on the size of the bird you may use all of it or have up to a half cup left. If you have any left, it keeps well and it's really good on hash browns with eggs for breakfast

Creamy sauce

Mix 1 medium (look at them, they all tend to come in small, medium and large) container sour cream with one envelope ranch dip dry mix or use one medium container of the ready made ranch dip. Add one can of undiluted cream of chicken soup and mix well.

Have 2 cups of shredded Colby and cheddar cheese standing by. (Those often come premixed together)

Place a good heaping spoonful of chicken in the middle of a flour tortilla. You will need 8-10 depending on how stuffed you make them. Drizzle with a spoonful of the ranch dressing mix (separate spoon). Sprinkle on a bit of cheese (a good pinch of the fingers worth). Roll up and place in a 13 x 9 pan that you have sprayed lightly with non stick cooking spray. When all of them are assembled, cover with the remainder of the sauce to which you added any little drips of wing sauce left in the bowl (not more than a 1/2 - 3/4 teaspoon though) Top with remaining cheese, and if you are EXTRA brave, a dash of Penzey's Allepo pepper (not more than that, trust me).

Cover with foil and bake at 350 until hot and bubbly. Abut 20-35 minutes for most ovens. Good with rice and salad.

1 comment:

  1. Tried these, made them for my mother in law and grandmother in law, and my sister in law and her husband(along with me and my husband) and they got rave reviews! We all loved them.


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