Tuesday, February 18, 2014

Buffalo Chicken Enchiladas


I got the recipe from another blogger Emily Bites!  Go check her out.  She has tons of recipes and the weight watchers points and nutritional values are already figured out for you. 

Buffalo Chicken EnchiladasSource: Emily Bites Original

4 oz Buffalo Wing sauce (I used 6 oz.)
12 oz canned tomato sauce  (I used 10 oz.)
1 clove garlic, minced
2 t chili powder
½ t ground cumin
¼ t sugar
2 t extra virgin olive oil
1 small onion, chopped
1 lb boneless, skinless chicken breasts (I put frozen breasts in a crockpot)
3 oz reduced fat cheddar cheese, shredded
¼ cup diced celery (I could have done without the celery)
6 Tablespoons light Blue cheese dressing, divided (I used the 1t in the chicken mixture, but did not put this on top.  It would have been too much for me.  Not huge on that much blue cheese)
10 (6 inch) corn tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
2 scallions, sliced (green parts only)

1.    Pre-heat the oven to 425. Lightly mist a 9x13 baking dish with cooking spray and set aside.

2.    In a medium bowl, mix together the wing sauce, tomato sauce, garlic, chili powder, cumin and sugar until thoroughly combined and set aside.

3.    In a large skillet or sauté pan, bring the oil to medium heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. At this point the recipe calls for you to cook and shred the chicken.  I put a few chicken breast in a crockpot yesterday morning with about 1/4 cup of water and cooked on low all day.  It's super easy to shred that way and takes out the step of cooking the chicken.  I added the shredded chicken to the onions after they were cooked. 

4.    Transfer the shredded chicken and onions to a large mixing bowl. Add ½ cup of the sauce from the pan to the chicken along with the shredded cheese, diced celery and a tablespoon of the blue cheese dressing. Mix everything in the bowl together until well combined.

5.    Microwave the tortillas for 30-60 seconds on high until warm and soft. Spread 1/4 cup of the chicken mixture onto a tortilla and tightly roll it up ( I had the perfect amount). Place the rolled tortilla seam side down in the prepared baking dish and repeat with the remaining tortillas. Bake in the oven for 8 minutes until tortillas are slightly crispy.

6.    Reduce the heat to 400 and pour the remainder of the sauce evenly over the tops of the enchiladas. Place back in the oven for an additional 18-20 minutes. Remove from the oven and drizzle a half a tablespoon of blue cheese dressing over the top of each enchilada (I did not do this part.  Even with just ONE teaspoon of blue cheese dressing in the chicken mixture you still tasted it.) Sprinkle the sliced scallions over the top of the entire dish and serve.

Yields 5 servings.  Each serving is 2 enchiladas WW P+: 8 per serving
Nutrition Information per (2 enchilada) serving from 314 calories, 27 g carbs, 11 g fat, 30 g protein, 4 g fiber

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