Easy Recipe: Buffalo Chicken Enchilada Casserole

7 Dec

For a printable version of this recipe and complete ingredients listing, click here.

NOTE: Grace’s sister, Emily, is playing in the Red Kitchen without adult supervision again.

I think I had my first taste of Louisiana hot sauce when I was 4 years old. At the time, I think I was just fascinated with the pwhit-pwhit-pwhit sound the bottle made as the sauce came out, but I quickly became addicted to the spicy kick.

The only thing I like more than hot sauce is sour cream — so a recipe that gives me an excuse to eat copious amounts of both sour cream and hot sauce is bound to be a winner.

This particular recipe is also one of the easiest in my repertoire.

There is no such thing as "too much wing sauce."

Start by putting three or four chicken breasts (the flash-frozen kind that come umpteen to a bag will work fine) into your slow cooker. Pour a bottle of wing sauce over them, turn the thermostat to “high,” and ignore them for three hours or so.

(If your grocery store does not carry wing sauce, you can make your own by melting a stick of butter and mixing it with two bottles of cheap Louisiana-style hot sauce.)

Spoon some of the sauce over the chicken.

After the chicken breasts have cooked all the way through, coat a casserole dish with nonstick cooking spray and lay two corn tortillas in the bottom. Take one of the chicken breasts out of the slow cooker and place it on top of the tortillas. Hold it down with a fork while you use a second fork to shred the meat.

Spread the meat around and spoon a little of the wing sauce over it. Top with shredded cheddar cheese. You can also throw in a few sliced black olives if you happen to have some in the pantry. Continue to layer tortillas, meat, sauce, cheese, and — if desired — olives in the casserole dish, finishing with a big handful of cheese. Bake, covered, at 400 degrees for about 15 minutes. Uncover and bake another 5 minutes or until the cheese is melted and bubbly.

Serve with sour cream and black olives.

If your local discount grocer does not carry corn tortillas (Grace lives in the Midwest, so hers doesn’t, but here in Tulsa — where the Southwest begins — tortillas are as ubiquitous as bread), you can shred the chicken right in the Crock-Pot and use it as a sort of sloppy Joe filling for sandwiches. Try putting some of the meat on a hamburger bun with a little cheese and maybe a drizzle of bleu cheese or ranch dressing to balance the spiciness of the wing sauce.

Makes about six to eight servings, depending on your appetite.


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