![]() If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.Bake in 350° oven for about 20 minutes until cheese is melted.In a small saucepan or skillet, melt the butter over. Repeat with the remaining filling and tortillas. Roll the tortilla around the filling and place it seam-side down into the baking dish. Place about cup of the chicken mixture on the bottom third of a tortilla. Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese. In a medium-sized bowl, mix the chicken with the buffalo sauce and sour cream. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in prepared baking dish, seam side down.Add chicken and mushrooms, stir to combine. Stir wing sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated.Add drained diced tomatoes, tomato sauce, and green chilies bring to a simmer and cook for 3 minutes. Heat oil in large skillet over medium heat.Prepare the baking dish with cooking spray. Optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese.½ cup Brownwood Farm Slatherin’ Wing Sauce.12 Angelic Bakehouse Sprouted 7-Grain Wraps.(Try her’s if you like.) Instead we found a tasty wing sauce from Brownwood Farms which is just kicky enough to satisfy the whole family. Verdict? Amy can make dinner for us any time! Our only modifications were to add mushrooms and to skip the homemade hot sauce. When we found this recipe for Buffalo Chicken Enchiladas from Amy at She Wears Many Hats, we knew we had to try it using Angelic Bakehouse Sprouted 7-Grain Wraps. ![]()
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