We loved how the two cravings were satisfied with this one dish! It was a nice twist on an old favorite and they made excellence leftovers as well. If you wanted, you can even add some diced celery to the filling mixture for additional crunch.
Buffalo Chicken Enchiladas
recipe adapted from Cooking Light
2 (6-ounce) cooked boneless, skinless chicken breast, shredded
1 (7-ounce) jar tomato salsa
1 cup low sodium chicken broth
1/4 cup heavy whipping cream
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 ounces crumbled blue cheese
2 ounces reduced fat cream cheese
12 (6-inch) corn tortillas
Cooking spray
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
Sour cream for serving
Lime wedges for serving
Diced fresh tomatoes for garnish
Combine the reserved cooking liquid and tomato salsa in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
Preheat oven to 400°.
Combine the chicken, tomato, salt, cumin, blue cheese and cream cheese in a medium bowl.
Dip each tortilla in the salsa sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken and blue cheese mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake in preheated oven for 20 minutes or until lightly browned.
Serve with reduced fat sour cream, fresh limes and diced tomatoes for garnish if desired.
