Buffalo Chicken Enchiladas

Over the weekend, I found a dish that I planned on making… wrote out my grocery list, then… stumbled upon another recipe I had saved a while back that intrigued me so much I decided to make that instead (this recipe). If you like enchiladas and buffalo wing sauce, then you’ll surely love this! It’s a relatively easy recipe once you have the chicken cooked and ready to go. A way to simplify the process is to pick up a roasted chicken from the grocery story and simply shred some of it to use. I chose to poach my chicken since I had some chicken tenders in the fridge, which results in very juicy and tasty meat (instructions below). But feel free to cook the chicken (if you go that route) however it suits you.

Buffalo Chicken Enchiladas!


  • 8 large tortillas
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 3 cups red enchilada sauce (from 28 oz. can)
  • 1/2 cup buffalo wing sauce (+ more depending on your taste buds)
  • 1 cup shredded Mexican Four cheese blend
  • 4 oz. gorgonzola cheese, crumbled
  • 5 green onions, chopped
  • 1/2 cup fresh cilantro, coarsely chopped


  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 13 baking dish with non-stick spray.
  3. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.
  4. Add shredded chicken to a bowl with 2 chopped green onions and 1/2 cup Mexican cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
  5. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down.
  6. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining Mexican cheese.
  7. Bake for 20-25 minutes.
  8. After taking out of the oven, immediately add crumbled gorgonzola on top.
  9. Garnish with the remaining onions and cilantro, and serve.
  10. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

Buffalo Chix Enchiladas Serving

* To poach chicken:

  1. Start with boneless, skinless chicken breasts or chicken tenders. Place the chicken at the bottom of a wide pan. Don’t overcrowd them.
  2. Add enough water so it just barely covers the chicken.
  3. Add some fresh herbs like thyme or tarragon, along with a bay leaf and a few whole black peppercorns, in addition to about a tablespoon of Kosher salt. (For this recipe, I added some Seasoning Salt and chopped onion flakes, plus the salt.)
  4. Bring the water to a boil, then lower it to a simmer. You should see a few gentle bubbles rise up from time to time, but definitely not a full rolling boil.
  5. Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts/tenders are.
  6. After 15 to 20 minutes, take the chicken out and pull/shred/chop them into pieces..

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Thai Cashew Chicken – Take 2

As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!

Thai Cashew Chicken (Gai Pad Med Ma-Muang)


  • 3 tbsp canola oil, divided
  • 1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
  • 2  1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
  • 1/2 cup low-sodium chicken broth
  • 1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
  • 1/2 large onion, cut into 1/2 inch pieces
  • 1/4 cup oyster sauce
  • 1 tbsp sugar
  • 6 dried red chiles (such as chiles de arbol) *
  • Generous 1/2 cup raw cashews, toasted
  • 5 scallions, cut into 1 inch pieces
  • Salt & pepper to taste
  • Steamed Thai jasmine rice, or your favorite rice, for serving


  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
  2. Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
  3. Add the remaining oil to the empty skillet & heat.
  4. Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
  5. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
  6. Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.

* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.

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