Buffalo Chicken Enchiladas with Creamy Ranch Sauce

I got this recipe from a dear friend, Chris, aka Code. I thought it sounded great when she mentioned she made this for dinner, but I had no idea. DH loves this so much, I would be making this every week inf he had his way!

Buffalo Chicken Enchiladas with Creamy Ranch Sauce - Found by my friend Code, from CDKitchen.com


Ingredients

• 1 can (10-3/4 oz size) condensed cream of chicken soup (I use Healthy Request)
• 1 cup sour cream ranch dip (Premade or dry mix with fat free sour cream)
• 2/3 cup chopped green onions
• 3 cups chopped cooked chicken **I use 2 chicken breasts, and get just a bit under 3 cups
  
• 3/4 cup purchased buffalo wing sauce **or whatever you need to coat your chicken
  
• 12 flour tortillas (6" size) **I can only fit 9 in my pan
  
• 3 cups shredded cheddar cheese **I use monterey jack, not a fan of cheddar
  

Directions

-Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray.
-In medium bowl, mix soup, dip and 1/3 cup of the onions.
-In large bowl, mix chicken and buffalo wing sauce until coated.
-Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside.
-Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese.
-Fold sides of tortillas over filling; place seam side down in baking dish.
-Spoon remaining soup mixture over filled tortillas. Cover tightly with foil. Bake 40-45 minutes or until hot and bubbly.
-Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.

**Honestly, I'm lazy. I followed the baking directions the first few times, but now I prepare the enchiladas, top it with the cheese and onions, bake it uncovered for 20 minutes, and I'm done. I didn't notice any difference, and neither did DH. It's fabulous!

BBQ Pulled Chicken

This is very tasty and easy to make. It's from The Rookie Chef, and I used the Coleslaw recipe she has as well, but I was making just a little bit for me only (DH is not a fan of coleslaw), so I didn't measure anything. It was enough for 2 meals for the 2 of us.

BBQ Pulled Chicken - from TheRookieChef.com





Ingredients:

• 3 chicken breasts
• 2 chicken bouillon cubes
• 2 cups of water
• BBQ sauce (I used hot and spicy!)
• Coleslaw
• Hamburger buns

Directions:

• Place chicken breasts, bouillon cubs and two cups of water into your crockpot. Heat on low for 7-8 hours depending on how fast your crockpot cooks.
• Take out chicken breasts and place in a bowl
• Drain and rinse out crockpot
• Gently shred chicken breasts with a fork and return to crockpot
• Pour in as much or as a little BBQ sauce as you prefer. Keep mixing so that you cover all of the chicken
• Turn crockpot to keep warm until BBQ has heated through
• Slap a little butter on your buns (hamburger buns, geesh) and lightly toast in the toaster oven
• Put a big scoop of BBQ pulled chicken on your bun, top with some coleslaw and enjoy!

Thai Curried Chicken

From Discovery Health's Just Cook This

Ingredients
6 boneless, skinless chicken thighs
One 14 ounce can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons Asian chili paste
Zest of one lime plus the juice (no zester? no worry - just use the juice)
Cilantro, chopped fine for garnish
Cooked rice for serving

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.

Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight.

Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.

Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.

Serves 6.

Mediterranean Chicken Wrap

Nothing like a fresh, tasty wrap! Seriously, give it a try!

From Discovery Health's Just Cook This

Ingredients
2 chicken breasts
1/2 lime
Olive oil
Kosher salt and fresh ground pepper
2 cups mixed salad greens, your choice
1/2 cup cucumber, seeded and diced small
2-3 ounces feta cheese crumbles
Roasted red pepper strips, the kind from a jar
Light Caesar Dressing
4 large whole wheat tortillas or wraps

Place chicken breasts in a large ziplock bag, add 1/2 tablespoon olive oil, season well with Kosher salt and fresh ground pepper and juice from half a lime — seal tight.

Using something heavy, flatten until the chicken is an even thickness of about 1/2 inch thick.

Heat a grill pan or skillet really well, and add chicken. You're probably not looking at more than 3 or 4 minutes a side (if your pan is hot enough) to cook the chicken yet still keep it moist — and moist is what you want.

Remove chicken from pan and cut into thin strips.

Dress salad greens with a little dressing. Warm wraps slightly in a microwave and put on flat surface.

Spread salad among the wraps and add to each: some chicken, some feta, some cucumber and some of the red pepper strips. Roll up, cut in half and serve.

Chimichito

This is easy, especially when you have to go shopping and after all that you don't really feel like cooking, and the rotisserie chicken is staring at you, calling your name. And honestly, anything that's baked instead of fried is good stuff... or lets say better stuff.

From Discovery Health's Just Cook This

Ingredients
2 cups cooked (rotisserie) chicken, shredded
1 4 oz can diced green chilies
3/4 cup red salsa
1/2 cup enchilada sauce
Four 8 inch flour tortillas
Cheddar Cheese, shredded
Light Sour Cream
Cilantro

Heat oven to 350 degrees F. In a non-stick pan, combine chicken, salsa sauce and green chiles, mix until just heated through. Heat tortillas in microwave about 30 secoonds to make them pliable.

Spoon 1/4 of the chicken mixture on each tortilla and roll up—sides in first then over the top to keep everything in. Place on a greased baking sheet and very lightly rub top of burrito with vegetable oil.

Bake until just starting to get golden brown,15-20 minutes. While they cook, warm the enchilada sauce.

Spoon warm enchilada sauce on a plate, place baked chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.

Serves 4.

Sesame Chicken

This is super easy and tasty. You really just need rice with it, though you can add some green to complete your meal.

From The Rookie Chef

Ingredients:

• Chicken breasts cut into thin strips **I use two
  
• 1/2 Kraft Light Asian Toasted Sesame Dressing
• 2 TBSP soy sauce
• 1/4 tsp. each ground ginger, garlic powder, crushed red pepper **I use fresh ginger and garlic if I have it, and I usually do
  

Directions:

• Cut the chicken into strips, throw into a pan with cooking spray
• Cook through
• Mix dressing and spices in a seperate bowl
• Add dressing mix to the chicken (still over the stove)
• Cook until heated through

Buffalo Chicken Pizza

This is definitely one of our favorites. Sometimes I make the crust from scratch, but sometimes I use store-bought. It's quick, easy and tasty!


Buffalo Chicken Pizza From Blogchef.net

Ingredients:
3 boneless skinless chicken breast halves (cooked and cubed) **Honestly, I use one large breast
2 tablespoons butter (melted) **I don't use the butter
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese dressing (or ranch) ** I've only used ranch, not a fan of blue cheese dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) bag shredded mozzarella cheese

Cooking Instructions:

Step 1: Pre-heat your oven to 425 degrees. In a small bowl combine cooked chicken cubes, hot sauce and melted butter. Mix well to coat the chicken.
Step 2: Spread blue cheese dressing over the pizza crust, just enough to cover the crust. Using the whole bottle is not necessary. Top with coated chicken cubes and mozzarella cheese.
Step 3: Bake in the oven until crust is golden brown and cheese has melted (about 10 minutes).

Chicken Stuffed Shells

First thing, I need to enter some old time favorites. And by "old time", I mean recipes I've discovered online in the past year. But you get the idea.

This is really good. I made this for my PIL, and they loved it!

From Blogchef.net (Picture from original website)

Ingredients:
1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese

Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.
Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.
(Makes 4 servings)