Ok I have made a few versions of Buffalo Chicken Enchilada Recipes from the net and well now they all have been more of a chicken enchilada and no so much a Buffalo Chicken Wing style flavor. So as I have learned over many years of cooking it is always better to just make it up as you go along! I knew the taste I wanted so with much head scratching and rummaging into the spices I decided I would just make it this way. I know it looks like a lot of ingredients but it really is just spices I make my own wing sauce. You can sub all that for 1 cup of Texas Pete Mild Wing Sauce!
1Slice chicken breast into very thin slices (I leave mine half frozen and this makes it to where you can slice it paper thin.
2In a skillet heat oil and add chicken and fry until done and liquid has mostly absorbed.
3IF YOU DO NOT WANT TO MAKE THE SAUCE INTO THE CHICKEN.....
Add 1 cup wing sauce I use Texas Pete Mild Wing Sauce so I am sure it will replace nicely. So skip butter, hot sauce, vinegar and all the spices. Start back with the cream cheese and follow through rest of ingredients.
4Add hot sauce, vinegar and spices. Salt and pepper to taste.
5Cut up cream cheese into small pieces and add to chicken mixture. Let melt and mix into chicken thoroughly.
6Add lime juice and again mix thoroughly. Turn off heat and let hang out in pan while you make white sauce.
7WHITE CHILIES SAUCE
8Melt butter in medium sauce pan
9Add flour and stir cook low heat 2 mins to kick the raw taste from the flour without browning.
10Add 1 cup chicken stock or broth stir until it starts to thicken.
11Add 1 cup sour cream and stir
12Add whole can of Chilies and stir let simmer on lowest heat while you assemble the Enchiladas.
13Open bag of 8 inch flour tortillas and heat in microwave 35 seconds to soften. Leave in bag to do this
14Preheat oven to 375 degrees
15Prepare 9x13 baking dish by adding 1/2 cup White Chilies Sauce to bottom and spreading it evenly around.
16Assemble Enchiladas: Take one tortilla and put a heaping spoonful of chicken mixture on and spread down center or tortilla.
17Sprinkle on Blue Cheese and Mozzarella and roll tightly. Place into prepared baking dish. Do this until the chicken mixture is used up or you run out of tortillas.
18Spoon remaining White Chilies Sauce over Enchiladas and top with remaining mozzarella cheese drizzle with wing sauce if you would like. I did I had some made from a dinner from last week but again use bottle sauce :)
19Bake in 375 degree oven for 35 minutes or until sauce and cheese is nice and bubbly
20Remove from oven and cool for 15 minutes before serving.