I gues I shouldn’t complain about the weather since it’s not freezing anymore and although it’s pretty boring to talk about the weather it does decide what goes on the table. When it’s raining like right now, NON stop, for days, gray outside and a little depressing for that matter. I need comfort food, something like these Buffalo pulled Chicken Enchiladas. They’re super easy to make.
I made these Enchiladas the other day and they were so comforting. Just what we needed. The cream cheese is what really does it for me, the Buffalo sauce becomes so creamy and more-ish. It goes pefect with the heat from the hot sauce. In fact my stomache is starting to rumble a little just writting this post. It’s a good thing I’ve got some left overs in the freezer. Yes it freezes well too. I always make more than needed and freeze it for when I don’t have time to cook.
We served 4 from this dish giving each individual 2 tortillas , and I served it with a salad.It was more than enough since they’re quite filling.
You could also feed six people from this recipe and serve with rice and beans, and another side dish like salad or corn.
Ref. sugar free ✔
Egg free ✔
Serves: 4 – 6
- Buffalo enchilada sauce
- 3 small chicken breasts or two large
- salt and pepper for the chicken breasts
- 1/2 C. cream cheese, softened and at room temperature
- 2 cups mozzarella
- 1 sliced avocado to serve
- some pomegranate seeds for decorating (optional)
- 8 medium Tortillas, soft
- 1/4 C. sour cream to serve
Buffalo Enchilada Sauce:
- 1 tbsp. olive oil
- 1 tbsp. flour
- 1 tbsp. taco seasoning
- 1 can chopped tomatoes
- 1 can water (from the tomatoes )
- 1 tsp. dried oregano
- a dash of cinnamon
- 1 tsp. coconut sugar
- 1 tsp. honey
- 1/2 tsp Buffalo Hot sauce like Frank’s (or more), taste as you go!!
Add oil to a pan and add the flour. Cook for two minutes on medium high and add the seasoning and give it a stir.
Add the remaining ingredients and let simmer for about five minutes.
Blend the sauce at this point with a hand held blender for a smooth result.
Season the chicken breasts with salt and pepper.
Place the chicken breast in the sauce, bring to a simmer and cover partially. Let simmer for 15 to 20 minutes depending on the thickness of the chicken breasts.
Remove the chicken breast form the sauce and place on a large plate, shred with two forks.
Mix the sauce with the cream cheese.
Place one cup of the sauce mixture over the shredded chicken together with 1/2 cup of grated mozzarella. Mix with a spoon.
Cover the tortillas with a damp cloth or kitchen towel and heat for 30 seconds in the microwave to soften.
Divide the chicken mixture over the tortillas and roll them up.
Get out a baking dish and cover the bottom with a thin layer of sauce.
Place the filled tortillas on top with the seam down.
Lightly spray the tortillas with cooking spray. This will help the tortillas turn golden in the oven. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove foil after 20 minutes and bake, uncovered, for an additional 10 minutes or until the cheese is golden. Remove from oven.
Pour over the sour cream and place sliced avocado on top. Sprinkle with pomegranate seeds.
Note: if kids are eating it might be an idea to omit the hot sauce all together and put the bottle on the table for the adults to add.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
Not quite what you’re looking for? How about Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.