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.
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
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!
BUFFALO CHICKEN TAQUITOS
Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.
Provided by Stacey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h30m
Yield 5
Number Of Ingredients 10
Steps:
- Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
- Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
- Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 42.8 g, Cholesterol 73.6 mg, Fat 24.3 g, Fiber 2.1 g, Protein 24.8 g, SaturatedFat 9.9 g, Sodium 1994.8 mg, Sugar 1.3 g
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.
Nutrition Facts : Calories 1127.8, Fat 53.6, SaturatedFat 14.4, Cholesterol 162.3, Sodium 1277.5, Carbohydrate 93.7, Fiber 21.2, Sugar 8.2, Protein 69.6
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 BURRITOS
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
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