BUFFALO CHICKEN ENCHILADAS
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
- Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
BUFFALO CHICKEN BURRITOS
Make and share this Buffalo Chicken Burritos recipe from Food.com.
Provided by barefootmommawv
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 250°F
- Wrap the flour tortillas in a damp kitchen towel and place in the low oven until they warm through and become pliable.
- Place a large skillet over medium-high heat; add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Cook until brown, about 5-6 minutes, using the back of a wooden spoon to break the meat up into small pieces.
- Add the carrot, onion, celery, garlic and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
- Add the chicken stock, scraping up any brown bits on the bottom of the pot. Add the hot sauce, black beans and the cilantro. Stir to combine and cook until the beans are heated through, a minute or two.
- Remove the warm tortillas from the oven, place a few heaping spoonfuls of the buffalo chicken/black bean mixture on the bottom of a tortilla, but don't overfill it.
- Top with some cheese, avocado and tomato. Roll the short end of the tortilla over the filling, fold in the other two sides and then continue to roll it up until you have a tight burrito package. Once you have finish rolling all the burritos, turn the oven up to broil. Place burritos in a shallow backing dish and sprinkle with remaining cheese, place under the broiler for 2-3 minutes to melt the cheese.
CHICKEN BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
- Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
KELLYMAC'S BUFFALO CHICKEN BURRITOS
I made up this very easy recipe because I love buffalo chicken dip, but unfortunately cannot justify dip as a meal (most of the time anyways). These burritos have that spicy buffalo wing taste with a creamy sauce that mellows them out. I hope you enjoy!
Provided by KellyMac6
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken breast into large strips.
- Place in pan over medium heat with hot sauce.
- Stir chicken adding more hot sauce if necessary until chicken is cooked through.
- Add cream cheese and salad dressing.
- Stir until melted.
- Add more hot sauce until spiciness is to your taste preference.
- Wrap in tortillas.
- Enjoy!
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