Buffalo Pulled Chicken Enchiladas

The creamiest Enchiladas you will ever make, slightly spicy and so delicious.  Perfect comfort food, for any time of year and any left overs freeze well.
I served it with a salad and it was more than enough for four people since they’re quite filling.
You could also feed six people from this recipe and serve with a side of  rice and beans,  a salad or some corn.

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

• 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.
Myra XO


13 thoughts on “Buffalo Pulled Chicken Enchiladas

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