{recipe} buffalo chicken enchiladas

I originally made these puppies in Chicago when I went to visit Seth.

Whipped out the recipe again when one of my good friends from home came to visit!

{laura is in the adorable tiny little thing in the middle!}

We ate these enchiladas while anxiously waiting for the Bachelorette to air. HELLO! Poor Arie. 

I applaud Emily for getting her feelings out in the open before it came time for him to get down on one knee...

but still. That poor, poor man. He looked absolutely heart broken!

I still don't see Jef and Emily together at all?

But I'm happy that they are happy!

I am also happy that I have regained control of my Monday nights from 8-10 PM... ;)

What are your thoughts on the Bachelorette season finale?!

I was hoping that Sean was going to show up and make a comeback.

Oh well. He'll be the next bachelor (for sure!)

Anyways.

Back to the enchiladas!

If you like buffalo sauce, enchiladas, or cheese... these are for you.

Make them for your guy. I'm sure you'll knock his socks off!

Buffalo Chicken Enchiladas 

Recipe credit to The Novice Chef

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded - {check out my tutorial here!}
• 14 oz can red enchilada sauce
• 1/3 cup buffalo sauce
• 5 chopped green onions, divided
• 1 1/2 cups shredded mozzarella cheese
• 4 large whole wheat tortillas
• 1/3 cup crumbled gorgonzola cheese
• 1/4 cup fresh cilantro, coarsely chopped - I opted out for the cilantro this time because Laura absolutely despises it.

Directions:

1. Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.
2. In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce...stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.
3. In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
4. Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
5. Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
6. Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.

According to The Novice Chef, you can easily double or triple this recipe.

Just make sure that you adjust the baking dish to fit!

I hope you enjoy this fun recipe.

I can see lots more times making it in future {football} events!

xo, Jen