So this mom made Super Bowl Sunday a healthier version of Buffalo Wild Wings meets On The Border.
No, I won't make you ask how I did it. The answer is - Buffalo Chicken Enchiladas! JACKPOT!
Low-carb tortillas, roasted boneless/skinless chicken breast meat, reduced-fat sharp white cheddar. All the flavor you could ask for without any of the guilt.
I got the idea for this recipe first from Pinterest, then I find out a registered dietitian named Nicole had originally created the specific recipe, posting it to her website. I didn't have blue cheese as in her recipe, but my hubby and I agreed it would have been perfect on the top of these enchiladas. Next time, for sure!
Buffalo Chicken Enchiladas
Serves 4, Two Enchiladas Per Person
8 whole grain/low carb flour tortillas
3 boneless, skinless chicken breasts, shredded
10 oz. can of red enchilada sauce
1/2 cup buffalo wing sauce
2 cups 2% milk reduced fat white cheddar cheese
(or, 1 & 1/2 cups cheese plus 1/2 cup crumbled Gorgonzola)
1/3 cup sliced/chopped bell pepper
Sliced black olives
Preheat oven to 375. Line a 9x13 dish with non-stick foil. In a medium bowl, combine enchilada sauce and wing sauce. Stir well. Add 1/2 cup of the sauce to the chicken. Add 1/2 cup of shredded cheese to chicken. Mix well. If you're using the bell pepper, add to chicken mix now.
Drizzle some sauce in the bottom of the foil-lined dish, then begin to prepare the 8 enchiladas by placing a spoonful of the chicken mixture in the center of each tortilla. Keep one end open while rolling up.
Pour remaining sauce over enchiladas. It won't completely cover, and that's good. Sprinkle 1 & 1/2 cups cheese over, then black olives. Cover and cook for 25-30 minutes. Top with cilantro and enjoy!
Sorry...it was too good to wait and "plate" it for you...
Weight Watchers: 3-4 Points+, Per Enchilada