I notoriously hate Buffalo wings. I hate Buffalo sauce. It’s weird, I know. But there’s just something about it that grosses me out. The Hubs, on the other hand, I think could eat Buffalo wings every single day.
So, I either lost my mind, or I am the best wife ever, when I decided to make Buffalo Chicken Enchiladas after I saw a recipe on Pinterest.
I had a feeling that drowned out with enough other ingredients, these enchiladas would be pretty bangin’. I was right.
PROJECT RECIPE verdict: Keeper. These were so yummy and gooey from the cream cheese and hot sauce. I used Crystal, by the way, because it’s not too hot, since I’m a Buffalo sauce hater. I definitely wanted a second serving, but one filled me up.
How I changed the recipe: I only had 5 whole wheat flour tortillas (leftovers from who knows what), so I just filled them a little extra. I definitely recommend doing this because they were just right. I put them in a 9 X 9 pan instead of the 9 X 13 pan, so they’d be nice and snug. I also didn’t have the tomato sauce, so I subbed a couple splashes of white wine and some salt and pepper when I was cooking the tomato and pepper mixture.
If you like Buffalo-y dishes (or even if you don’t) this is definitely your game. Trust me. If I am reaching for seconds of anything resembling Buffalo sauce, that’s a true testament to how good they are. Click the embedded link above to get the recipe yourself.