Description
Zesty Buffalo chicken enchiladas blend Mexican and American flavors with spicy, creamy goodness. Hearty tortillas stuffed with tangy chicken and drizzled with blue cheese promise a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless chicken breasts
- 1 cup hot sauce (like Cholula)
- 4 tablespoons butter
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- Salt
Sauce and Base Ingredients:
- 1 can (14 ounces / 414 milliliters) chicken broth
- 0.5 cup half & half
- 2 tablespoons cornstarch
- 14 corn tortillas (6-inch)
- 1 cup corn
- 1.5 cups shredded sharp white cheddar cheese (divided)
Garnish and Serving Options:
- Shredded/chopped lettuce
- Crumbled blue cheese (optional)
- Sour cream
- Snipped green onions
Instructions
- Combine hot sauce, butter, garlic powder, and black pepper in a slow cooker. Season chicken with salt and place in the cooker. Cook on high for 4 hours or low for 6 to 8 hours until chicken is tender and easily shredded.
- Remove chicken from the slow cooker and transfer to a cutting board. Pour cooking liquid into a medium saucepan and add chicken broth. Simmer the mixture for approximately 5 minutes.
- Whisk cornstarch with half & half (or 120 milliliters/4 fluid ounces) until completely smooth. Gradually incorporate this mixture into the simmering sauce, whisking continuously to prevent lumps. Cook for an additional 2 to 3 minutes until the sauce thickens.
- Shred the cooked chicken into bite-sized pieces. In a mixing bowl, combine shredded chicken, corn, of cheese, and about of prepared sauce. Season with salt and pepper to taste.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Generously grease a 9×13 inch (23×33 centimeters) casserole dish with butter. Spread a thin layer of sauce across the bottom of the dish.
- Warm tortillas on a medium-high heat skillet for a few seconds on each side to make them pliable. Fill each tortilla with approximately of the chicken mixture, then roll tightly and place seam-side down in the prepared baking dish.
- Pour the remaining sauce over the rolled enchiladas, ensuring complete coverage. Sprinkle the remaining cheese evenly across the top of the enchiladas.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and the edges are golden brown and bubbly.
- Serve hot, garnished with crisp lettuce leaves, blue cheese crumbles, sour cream, chopped green onions, and additional toppings as desired.
Notes
- Check chicken tenderness by easily pulling apart with two forks, ensuring it’s perfectly cooked and ready for shredding.
- Warm tortillas just before filling to prevent cracking and make rolling smoother and more manageable.
- Double-check sauce consistency by stirring – it should coat the back of a spoon without being too thick or runny.
- Keep extra hot sauce nearby for those who love an extra kick of spicy flavor in their enchiladas.
- Consider preparing chicken filling a day ahead to save time and enhance flavor development.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 474 kcal
- Sugar: 3g
- Sodium: 1032mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 97mg