Gratuitious recipe post, because I made up this recipe the other night, and it turned out to be really good:

Buffalo chicken enchiladas

Two boneless chicken breasts
Half a bottle of your favorite wing sauce
Eight corn tortillas
Shredded cheddar
Can of enchilada sauce
Sprinkle of cumin
Sprinkle of chili powder
Sour cream (or jalapeno chip dip, if you prefer)
Black olives

Preheat oven to 350 degrees. Put chicken breasts in Crock-Pot with wing sauce and cook on low for several hours. When chicken is cooked through, let it cool, then shred with a fork. Divide chicken among tortillas, sprinkle with cheese, and roll up. Place tortillas in casserole dish. Cover with enchilada sauce, sprinkle with spices and more cheddar, and bake until cheese is melted and enchiladas are heated thoroughly. Garnish with sour cream and black olives.

I imagine you could make these with Mexican rice instead of chicken and have a pretty good vegetarian dinner.

One thought on “Enchiladas”

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