BUFFALO CHICKEN 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!
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Servings: 0 about 14 enchiladas
Ingredients
- Chicken:
- 1 cup hot sauce like Cholula
- 4 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- salt
- 1 + ½ pounds boneless chicken breasts
- Sauce:
- 1 14 ounce can chicken broth
- ½ cup half & half
- 2 tablespoons cornstarch
- Enchiladas:
- 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
Instructions
- 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.