Buffalo sauce is amazing and it can go in just about anything. This time it went in enchiladas. This is one of the most easiest recipes to make. Chuck the chicken in the slow cooker and then they come together really quickly when the chicken is cooked.
I made two pans of these and stuck one in the freezer. These were cheesy, just a little spicy and super delicious.
Buffalo Chicken Enchiladas Recipe
1 cup hot sauce (I like Franks)
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
whole wheat tortillas
In a slow cooker mix the hot sauce, butter, garlic powder and black pepper together. Season the chicken with salt and add it to the crock pot. Cook on high 4 hours or low 6 - 8 hours.
Remove the chicken to a cutting board. Pour the sauce into a 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. Butter a 9 x 13 inch pan. Cover the bottom with sauce.
Warm the tortillas in the microwave. Add about ⅓ cup of the filling to each one and roll it up. Line them up in the casserole dish.
Pour the rest of 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.