Description
Buffalo Chicken Enchiladas with Cilantro Sour Cream Sauce are a great mash up dinner recipe. The coolness of the cilantro sauce mixed with the spicy tangy wing sauce will leave you craving more.
Ingredients
Scale
- 12 oz Frank's Hot Sauce
- 1 stick butter
- 1 package of chicken tenderloins
- 1 block cream cheese
- 1/2 teaspoon garlic powder
- 1/2 + 1/4 teaspoon salt, divided
- 1/2 + 1/4 teaspoon pepper, divided
- 1 + 1/2 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 12 corn tortillas
Cilantro Sour Cream Sauce
- 1 cup sour cream
- 2 Tablespoons heavy cream
- 1/2 cup cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Equipment
- 1 small sauce pan
- 1 medium pan
- 9x13 casserole dish
- 1 large mixing bowl
Instructions
- Preheat the oven to 350 degrees.
- Dump the whole container of Frank's Hot sauce and stick of butter in a small sauce pan and heat to medium high. Stir occasionally until the butter has melted.
- Season both sides of the chicken tenderloins with 1/4 teaspoon of both salt and pepper. Cook the chicken over medium flipping once until cooked through. It takes about 15 minutes. Place the cooked chicken on a plate to cool, and start on the filling.
- Heat up the cream cheese for 25 seconds in the microwave to soften. Throw the softened cream cheese, garlic powder, salt, pepper, 1 cup cheddar cheese, and sour cream in a mixing bowl. Mix together. Add 2 Tablespoons of the warm wing sauce (the hot sauce and melted butter) to the mixing bowl and combine. Shred the cooked chicken and mix into the filling mixture.
- Heat up a stack (around 12) of corn tortillas for 20 seconds in the microwave.
- To assemble the enchiladas dunk one tortilla in the warm wing sauce covering the tortilla completely. Place the soaked tortilla in a 9x13 dish, and stuff with 1/4 cup of the chicken filling mixture. Roll the tortilla up like a burrito. Repeat this process until all the filling is used up.
- Top with 1/2 cup (or as much as you like) cheddar cheese, and bake for 25-30 minutes.
Cilantro Sour Cream Sauce
- Mix together the sour cream, heavy cream, cilantro, garlic powder, salt, and pepper in a small bowl. Keep refrigerated until you are ready to serve with the enchiladas. This sauce is best served cold.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner