Spinach Topped Buffalo Chicken Food

BUFFALO CHICKEN ENCHILADAS

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.

IN-A-PINCH CHICKEN & SPINACH

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

BUFFALO CHICKEN AND SPINACH CROSTINI

Steps:

• 1. Take chicken and place it in a slow cooker with hot sauce and half of butter. Cook on high for 5 hours. When cooked, shred chicken.
• 2. Place the rest of the butter and garlic in a microwave safe dish and melt slowly, a few seconds at a time, until all of it is melted. Brush onto both sides of bread.
• 3. Place bread into a well-oiled skillet on med-high heat. Brown both sides then reduce heat.
• 4. Place a small amount of the chicken and spinach on it and put the lid on till the spinach is slightly wilted (only slightly).
• 5. Then place a small amt of cheese onto the top of the crostini and put lid on again till cheese is melted. Do this until you have no ingredients left. Enjoy!