Description
Spicy buffalo chicken enchiladas combine zesty flavors from Mexican and American cuisines. Melted cheese, tangy sauce, and crisp tortillas create an irresistible meal you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs boneless chicken breasts
- 1 cup hot sauce (like Cholula)
- 0.25 tsp garlic powder
- 0.25 tsp black pepper
- 4 tbsps butter
- Salt (to taste)
- 14 corn tortillas (6-inch)
- 1.5 cups shredded sharp white cheddar cheese (divided)
- 1 can (14 oz / 414 ml) chicken broth
- 0.5 cup half & half
- 2 tbsps cornstarch
- 1 cup corn
- Shredded/chopped lettuce
- Crumbled blue cheese (optional)
- Sour cream
- Snipped green onions
Instructions
- Sauce Preparation: Infuse hot sauce, butter, garlic powder, and black pepper in a slow cooker. Nestle seasoned chicken inside and cook on high for 4 hours or low for 6-8 hours until meat becomes effortlessly shreddable.
- Liquid Transformation: Transfer cooked chicken to a cutting board. Decant cooking liquid into a saucepan, supplementing with chicken broth. Simmer the mixture for approximately 5 minutes to concentrate flavors.
- Sauce Thickening: Whisk cornstarch with half & half until completely smooth. Gradually integrate this mixture into the simmering liquid, continuously whisking to prevent clumping. Cook for 2-3 minutes until sauce reaches desired consistency.
- Filling Assembly: Shred chicken into delicate morsels. Combine chicken, corn, cheese, and a portion of prepared sauce in a mixing bowl. Season with salt and pepper to enhance flavor profile.
- Tortilla Preparation: Preheat oven to 400°F (200°C). Liberally grease a 9×13 inch baking dish with butter. Create a thin sauce base across the bottom of the dish to prevent sticking.
- Enchilada Formation: Warm tortillas briefly on a skillet to increase pliability. Distribute chicken mixture evenly, rolling tightly and positioning seam-side down in the prepared dish.
- Final Layering: Cascade remaining sauce over enchiladas, ensuring complete coverage. Generously sprinkle remaining cheese across the top for a golden, melted finish.
- Baking and Finishing: Bake for 25 minutes until cheese transforms into a bubbling, golden crust. Remove from oven and allow brief resting period.
- Serving Suggestion: Plate enchiladas with an artistic arrangement of crisp lettuce, blue cheese crumbles, sour cream, chopped green onions, and optional garnishes to elevate the culinary experience.
Notes
- Slow Cooker Magic: Use high heat for 4 hours or low heat for 6-8 hours to ensure chicken becomes perfectly tender and easily shreddable.
- Sauce Smoothing Technique: Whisk cornstarch and half & half thoroughly to prevent lumpy sauce, stirring continuously while incorporating into the simmering liquid.
- Tortilla Flexibility Tip: Briefly warm tortillas on a skillet to make them more pliable and easier to roll without cracking.
- Cheese and Topping Strategy: Reserve extra cheese for topping and choose fresh, crisp garnishes to add texture and brightness to the final dish.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg