Spicy hot buffalo chicken meets Tex-mex enchiladas. Crockpot chicken, corn and white cheddar is tucked into corn tortillas and baked in a creamy, red-hot sauce. Takes care of two cravings in one!
Making enchiladas is a labor of love. There’s multiple steps to getting them in your belly. I usually recommend using a rotisserie chicken to save time but for this you need to cook it yourself. I made it easy for you by firing up the slow cooker.
You start by making the best homemade buffalo sauce using only four ingredients! Red hot sauce, butter, garlic powder and black pepper. Add that to your slow cooker with the chicken and in 3 or 4 hours it will be so tender and juicy you can cut it with your fork.
Then you use the crockpot sauce as a base for your enchilada sauce along with chicken broth and half & half simmered together with a little cornstarch to help thicken it up.
The chicken is mixed with corn, white cheddar and a little of the sauce then rolled up in corn tortillas, lined up like soldiers in a pan, smothered in the rich hot sauce, covered with more white cheddar and baked until bubbly and molten.
Serve them on a bed of lettuce with a giant dollop of sour cream (blue cheese optional) and you’ll be halfway to enchilada heaven.
I’ll see you there.
|Buffalo Chicken Enchiladas|| |
- 1 cup hot sauce (like Cholula)
- 4 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 + ½ pounds boneless chicken breasts
- 1 (14 ounce) can chicken broth
- ½ cup half & half
- 2 tablespoons cornstarch
- 1 cup corn
- 1 + ½ cups shredded sharp white cheddar cheese, divided
- about 14 corn tortillas (6-inch)
- shredded/chopped lettuce, for serving
- crumbled blue cheese, for serving, optional
- sour cream, for serving
- snipped green onions
- In a slow cooker whisk the hot sauce, butter, garlic powder and black pepper together. Season the chicken with salt and add it to the pot. Cook on high 4 hours or low 6 - 8 hours.
- Remove the chicken to a cutting board. Pour the sauce into a medium saucepan and add the broth. Bring it to a simmer and cook for 5 minutes.
- Whisk the cornstarch into the half & half until dissolved and then slowly whisk it into the sauce. Cook 2 - 3 more minutes, whisking often. Remove from heat.
- Chop the chicken into bite-sized pieces and add to a bowl with the corn, ½ cup of the cheese and about ½ cup of the sauce. Mix it together and season to taste with salt and pepper.
- Preheat the oven to 400 degrees F. Butter a 9x13-inch casserole pan. Cover the bottom with sauce.
- Heat a frying pan over medium-high heat and working one at a time heat the tortillas briefly on each side until warm and pliable. Add a scant ⅓ cup of the filling to each one and roll it up. Line them up in the casserole dish.
- Pour the sauce over them and sprinkle with the remaining cheese. Bake 25 minutes.
- Serve on a bed of lettuce with a sprinkle of blue cheese, sour cream, green onions and any other toppings you like.