Wednesday, September 4, 2013

Wild Enchiladas

I've made it no secret that I love enchiladas.  So much so that maybe I should have a separate index tab just for enchiladas.  I've tried too many versions to count.  But this one, my friends, is something truly special. We are huge fans of Buffalo wings, so what better thing to do than make Buffalo Chicken Enchiladas.  Creamy chicken filling with Ranch, spicy Buffalo enchilada sauce, blue cheese and green onions are a fabulous combination.  If you are a wings fan or an enchilada fan or both, you will love these.  Trust me.  The leftovers are just impressive as the firstovers. Or however you should say that.

Pop out that bottle of Frank's.  You're gonna want to make these now.

2 C cooked, shredded chicken
1 carrot, chopped
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
Olive oil
2 T butter
2 T flour
1 C sour cream
1 C chicken stock
1/4 to 1/2 C bottled Ranch dressing

1/4 C lard or vegetable oil
1/4 C flour
2 C chicken stock
2 teaspoons cumin
2 T chili powder
1 1/2 teaspoons garlic
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 C Buffalo wing sauce (like Frank's)

1 1/2 C shredded Pepper Jack cheese
Flour tortillas (about 8 to 10...I never count.  just stuff and cook)
Buffalo wing sauce (like Frank's)
Bottled Ranch dressing
1/4 C chopped cilantro
Blue cheese crumbles
Sliced green onions

To make the chicken filling, drizzle some olive oil into a large skillet. Cook the celery, onion, and carrot until tender.  Add in the butter and flour and mix to coat.  Add in the chicken stock and garlic and whisk. Cook and whisk until bubbly and thickened.  Stir in the sour cream and Ranch to taste.  Remove from heat and stir in the chicken.

For the sauce, melt the lard in a skillet and whisk in the flour.  Whisk in the chicken stock and remaining ingredients, using as much or as little Buffalo sauce as desired.  Cook and whisk until thickened and bubbly. Remove from heat.

Preheat the oven to 350 degrees.  Heat the tortillas in a damp towel in the microwave for a minute or two until pliable.  Ladle half of the enchilada sauce into a 9 x 13 pan.  Spoon some of the chicken mixture into each tortilla and roll them up.  Lay them in the sauce.  Top the enchiladas with the remaining sauce.  Sprinkle the shredded Pepper Jack cheese over the top.  Bake for about 15 to 20 minutes or until they are hot all the way through and the cheese is melted and browned.  Garnish with the blue cheese, green onions, and additional Buffalo sauce and Ranch dressing if desired.

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