Hiiii.
I was up way too late last night.
Every Sunday I get pulled into HBO and before I know it it’s 3 AM. I end up watching episodes over and over because I’m invested in these characters and their stories. I don’t even like vampire shows, but sometimes I find myself wondering if Eric could just show up wearing that leather coat, bring me breakfast in bed, or be real life for a minute. And how does Sookie even pull off that red dress and still manage to eat an entire pie?
Small, very important matters kept me awake. I just had to share them.
I write this blog for a simple reason: to show that fantastic food can be easy and fun. Also, because I like talking — to anyone who will listen. You get it: you understand why Eric and Sloan should get back together, and you probably also find Ari and Dana’s storyline strangely compelling.
And maybe because I’m always hungry. Have you ever been hungry and alone? It’s not fun.
I’m also all about sharing — well, mostly. I don’t share desserts unless we order six and I can pile my plate high until I feel sick from sugar. In general, food tastes better when I talk about it. That’s the magic.
On that note, I made enchiladas — actually these enchiladas were first made four weeks ago and I’ve already made them two more times. They’re a little spicy, a little cheesy, and perfectly filling. I’ll probably make them again tonight while I watch more reruns and pretend I live inside the TV.
Buffalo Chicken Enchiladas
adapted from my BBQ chicken enchiladas
Makes 8 enchiladas
- 8 large whole wheat tortillas (my favorite are La Tortilla Factory)
- 3 boneless, skinless chicken breasts, cooked and shredded
- 28 ounce can red enchilada sauce
- 1/2 cup buffalo wing sauce (more if you like it spicier)
- 1 cup shredded Monterey Jack cheese
- 4 ounces gorgonzola cheese, crumbled
- 5 green onions, chopped
- 1/2 cup fresh cilantro, coarsely chopped
Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with non-stick spray. In a bowl, pour the enchilada sauce and whisk in 1/4 cup of the buffalo wing sauce. Taste and add more buffalo sauce if you prefer more heat — I used a total of 1/2 cup. Set this sauce mixture aside.
In a mixing bowl, combine the shredded chicken with 2 chopped green onions and 1/2 cup Monterey Jack cheese. Add about 1/2 cup of the enchilada-buffalo sauce mixture and stir until the filling is well coated and comes together.
Pour a small drizzle of the sauce mixture into the bottom of the prepared baking dish. Place a few heaping tablespoons of the chicken filling onto each tortilla, roll them up, and set them seam-side down in the dish. Pour another 1/2 cup or more of the enchilada-buffalo sauce over the rolled tortillas, then sprinkle the remaining Monterey Jack cheese on top.
Bake for 20–25 minutes, until the cheese is melted and the enchiladas are heated through. Immediately after removing them from the oven, sprinkle the crumbled gorgonzola over the top. Garnish with the remaining green onions and chopped cilantro, then serve.
Store any leftover sauce in the refrigerator for 1–2 weeks; it’s great to use when reheating the enchiladas.
Come over if you want. Just bring dessert.