Creamy Buffalo Chicken Enchiladas

We love anything around here that tastes like Buffalo wings!  So I had to give this recipe a try.

It was simple and tasty.  But I have an issue with "sogginess," so leftovers weren't that pleasant for me (I used flour tortillas, which might account for the sog factor).  Yet, I loved the taste of this recipe.  Next time I am going to see what it's like in a casserole format, like the Easy Taco Casserole.  Or maybe I'll just try the corn tortillas!

I cooked chicken tenders I had in the freezer instead of shredding a rotisserie chicken.  I cut them in half and cooked them in hot oil, leaving them undisturbed for several minutes so they would brown on one side.  I also used ranch instead of bleu cheese because Chris doesn't like it.

This recipe came from the October/November 2014 issue of Taste of Home.

Creamy Buffalo Chicken Enchiladas

3 cups shredded rotisserie chicken
1 10 oz can enchilada sauce
1/4 cup Buffalo wing sauce
1 1/4 cups shredded cheddar or Monterey Jack cheese, divided
12 6 inch corn tortillas, warmed
1 can condensed cream of celery soup
1/2 cup blue cheese salad dressing
1/4 cup milk
1/4 tsp chili powder

Optional toppings:  sour cream, green onions, additional Buffalo wing sauce

Preheat oven to 350.  In a large bowl, combine chicken, enchilada sauce, and wing sauce.  Stir in 3/4 cup of the cheese.

Place 1/4 cup of chicken mixture off center on each tortilla.  Roll up and place in greased 13 x 9 pan, seam side down.

In a small bowl, mix soup, salad dressing and milk.  Pour over enchiladas.  Sprinkle with remaining cheese.  Top with chili powder.

Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Layered Cheese Enchiladas

Many years ago, I was introduced to this recipe by a good friend, Nancie. Since then it has been a favorite of friends and family. When making this for a large group, I make one pan with no Jalapeño Peppers and medium Enchilada Sauce and the other with a whole can of Jalapeño Peppers and hot Enchilada Sauce. Making double batches was the reason I changed the recipe to a Layered dish (rather than the "individual rolled" method) - it is easier and still delicious! Enjoy!

Ingredients:

2 Packages Corn Tortillas

3 cans Enchilada Sauce (Mild or Hot)

1 Can Green Chilies

4-6 Hard Cooked Eggs Chopped

8 Ounces Sharp Cheese/Shredded

8 Ounces Jack Cheese/Shredded

2-3 Onions Chopped

1 Large can Black Olives (pitted) sliced

Optional Jalapeño Peppers to taste

Optional Cheese for top

Sour Cream for topping when served

Mix together the chilies, eggs, cheeses, onions and olives. Spray a 9x13 baking dish with “Pam” and cover bottom with a small amount of the sauce. Next cover the bottom with tortillas overlapping them and cutting if necessary to fit into the empty spaces. Cover the tortillas with half the cheese/egg mixture. Pour half of the sauce over this mixture and cover this layer with more tortillas, then the rest of the cheese/egg mixture, topping with more tortillas. Pour the rest of the sauce over the top and bake at 350 degrees until cheese is melted and sauce bubbles (about 30 minutes). Serve with Sour Cream.

If you would like to make the “roll-up” version do the following:

Soften tortillas in the sauce. When pliable, put a spoon of cheese/egg mixture on the tortilla and roll. Place enchilada in baking dish with seam down. When dish is full pour remaining sauce on top with some shredded cheese. Bake as above.

Roasted Pepper Chicken Penne

I swear, there is something delicious on every page of the June/July issue of Simple & Delicious!

This recipe is super easy and very tasty.  It has a bit of a chicken riggies flair (my CNY friends know of what I speak!).  The recipe makes A LOT, so we're having it for lunch for the rest of the week.

Roasted Pepper Chicken Penne

1 lb bonless chicken breast, cut into strips
1/4 cup balsamic vinegar
1 16 oz package penne pasta
1 medium onion, sliced
3 garlic cloves
1/4 cup olive oil (I'd use less next time)
1 28 oz can crushed tomatoes
1 cup sweet roasted red pepper strips
1 cup chicken broth
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded parmesean

Place chicken strips in balsamic vinegar and refrigerate 15 minutes.  Cook pasta according to package directions.

In a large skillet, saute onion and garlic in olive oil for 1 minutes.  Drain and discard vinegar from chicken.  Add chicken to skillet and cook 4-5 minutes or until meat is no longer pink.

Stir in tomatoes, red peppers, broth, Italian seasoning, and salt.  Bring to a boil over medium heat.  Cook and stir 4-5 minutes or until heated through.

Drain pasta and toss with chicken mixture.  Sprinkle with cheese.

Bistro-Style Chicken with Red Wine

I just got the cookbook 100 Recipes Every Woman Should Know from Glamour magazine at the library.  I wasn't expecting anything fabulous, but I was wrong!  I am considering purchasing my own copy -- it's that good!  (As long as you can get past the extremely girly slant!)

Tonight I made this wonderful chicken dish.  It tastes a lot like Beef Bourguignon, but with chicken.  It also tastes like it has simmered all day long, but it only takes half an hour!

Bistro-Style Chicken with Red Wine

2 boneless chicken breasts
2 Tbsp flour
2 Tbsp unsalted butter
1 cup sliced onion
4 oz sliced mushrooms
1/2 tsp thyme
1 garlic clove, minced
1 cup red wine
1 Tbsp tomato paste
2 oz diced bacon (2-3 slices)
salt and pepper
fresh parsley (for garnish)

Sprinkle each side of chicken breasts with salt and pepper.  Evenly coat each piece in flour.

Heat butter in skillet over medium heat.  Cook chicken until lightly golden, about 2 minutes per side.  Transfer the chicken to a plate.

Add onion, mushrooms, and thyme to skillet.  Cook until the onion and mushrooms have softened, about 4-5 minutes.  Add garlic and cook, stirring, 1 minute more.

Stir in red wine and tomato paste.  Add bacon, then the chicken.  Reduce heat, cover and simmer until chicken is cooked through, about 10 minutes.

Serve each piece sprinkled with parsley.

Portuguese Chicken

You know, when you're trying to impress a man, cooking is always a good plan of action. I made this last Monday for a dinner date with a particularly dreamy wine rep. Its only drawback is the amount of time required--but the payoff is pretty sweet. Inspired by a traditional Portuguese dish that would be prepared in a terra cotta jug, this is braised chicken at its smokiest, sweetest, tangiest. Here we go (courtesy of bon appetit magazine):

Prep Time: 45 minutes
Total Time: 2 hrs, 15 minutes

Serves: 4

Ingredients:

1 cup all-purpose flour
1 Tablespoon plus 1/4 teaspoon paprika
4-5 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1 can of diced tomatoes (14.5 oz), in juice, with garlic and oregano, if possible
4 ounces proscuitto, chopped
12 cipolline onions or 1-inch diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from a jar, halved, cut into 3/4-inch wide strips
6 large garlic cloves, pressed
4 springs of Italian parsley
4 large bay leaves
1/2 cup dry white wine (I used unoaked Chardonnay)
1/2 cup tawny Port (NOT ruby Port--there's a big difference!)
1 Tablespoon Dijon mustard
1 Tablespoon tomato paste

Whew.

Directions: Preheat oven to 350 degrees.

Whisk 1 cup flour, 1 Tablespoon paprika, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper in large bowl. Add chicken pieces to seasoned flour, one at a time, and turn to coat.

Heat oil in heavy large skillet over medium-high heat. Add chicken, and saute until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large, ovenproof pot. Top with tomatoes and juice, proscuitto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.

Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil on the stovetop (but in the ovenproof pot). Cover, then transfer to oven.

Braise chicken until very tender, about 1.5 hours. Discard bay leaves and parsley. Using tongs, transfer chicken to plates. Top with sauce and toppings. Season as desired with additional salt and pepper.

Wine Pairing: Well, we had a 2003 Santa Sofia Amarone. It was amazing! :)