Buffalo Chicken Enchiladas

• 1/2-1 tbsp of olive oil (eye ball it)
• 1 yellow onion, chopped
• 3/4 cup carrots, chopped fine
• 1/2 cup celery, chopped fine
• 3 cloves of garlic, minced
• 1 lb boneless, skinless chicken breast, diced into small bite sized pieces
• 1 cup buffalo hot sauce, such as Franks
• 6 ounces cream cheese
• 1 cup creme fraîche or sour cream (Greek yogurt also works)
• 1 cup shredded mild cheddar, divided, plus extra for topping
• 1/2 crumbled blue cheese, plus extra for topping
• 12 white corn tortillas, such as Maria and Ricardo’s
• Handful of fresh chopped parsley

Method

Preheat oven to 350 degrees.

Spray a 13×9 baking dish with non stick spray.

In a large pan over medium low heat, sauté the onion in the olive oil for about 5 minutes. Add the celery, carrots, and garlic and let cook until the onion is transparent, about 3-5 more minutes. Add the chicken plus a big pinch of kosher salt and a few grinds of black pepper. Cook the chicken thoroughly. Once the chicken is cooked, stir in 1/2 cup of the shredded cheese and mix to combine.

Meanwhile…

In a small sauce pot, combine the cream cheese, sour cream or creme fraîche, and hot sauce over low heat. Whisk together until smooth and then whisk in the remaining 1/2 cup of shredded cheese, 1/2 cup of blue cheese, and a few grinds of pepper.

Pour 1/2 cup of the buffalo cheese sauce into the chicken mixture and stir to combine. Set the rest of the sauce aside.

Warm the tortillas 3-4 at a time. Wrap them in a damp paper towel and place in the microwave for 40-50 seconds until warm. Place about 1/4 cup of the chicken mixture into each tortilla. Fold the tortilla and place seam side down in the prepared baking dish. Repeat until all tortillas are filled. Pour the remaining buffalo cheese sauce on top of the enchiladas.

Bake for 15-20 minutes and finish with a quick broil for 2-3 minutes. Garnish with parsley and enjoy!

I recommend an IPA to go with this meal if you’re into that sort of thing!