Spicy Buffalo Chicken Enchiladas

I'm not going to lie this weekend has been rough.  The husband worked everyday plus put in extra hours of overtime, so it was just me and the kids.  And when dad isn't around they always seem to act out more for mom.  It sucks.

Naps and bedtimes have been a challenge for some reason.  My kids have always been GREAT sleepers. Like, awesome.  And for the most part they still are.  Well, now they are sharing a room in preparation for the baby.  It has gone fairly well, but the little miss is testing my patience every night when dad isn't home, climbing in and out of bed, before finally settling down about an hour later.  She will also climb to the top bunk {where her brother sleeps}, get in the farthest corner and laugh hysterically at me because I can't reach her.  The big 'ol belly just gets in the way.

I'm usually sweating, irritated and pretty pissed off by the time they are finally down.  At which point I collapse on the couch and call it a night myself.

But....what I will say is that the comments and feedback I received from last Saturday's post made me feel good.  Thank you for your support and kind words.  If you missed it, you can read it here.

These spicy buffalo chicken enchiladas also cheered me up.  I was craving something spicy and cheesy and I had all the ingredients on hand to make this dish stellar so I cranked it out amongst the chaos of our house over the weekend.

I've made every buffalo style dip, pizza, appetizer and sandwich you can probably name, but I had yet to tackle it in any Mexican style dish.  What took me so long?

The ingredients for these will make a large pan {8-10 enchiladas}, but I stuck with just rolling up 4 - two for me and two for the hubs, just in case he didn't like them or I didn't like how they turned out, saving the extra sauce and shredded chicken in the fridge.

Mistake!  Should have made the whole pan at once.  So good!

Dive into these gooey, spicy, cheesy darlings like it is your last meal.  You will not be disappointed if you are a buffalo sauce fan.

Oh, and do you want my cool Rachael Ray's baking dishes?  You can buy them here.  I love them!

Spicy Buffalo Chicken Enchiladas

Print this Recipe!

4 c. shredded chicken
1/2 onion, finely diced
3 cloves garlic, minced
8 oz. can tomato sauce
3/4 c. ranch dressing
1/2 c. buffalo sauce
1 t. chili powder
3 c. shredded Colby cheese

1.  In a skillet saute the onions and garlic until tender.  Add to the cooked shredded chicken and set aside.
2.  In a large bowl combine the tomato sauce, ranch dressing, buffalo sauce and chili powder.
3.  Preheat the oven to 350 degrees.
4.  Take 1-2 cups of the sauce and stir it into the chicken {more will make it a bit more spicy/saucy}.
5.  Place enough sauce on the bottom of a 9x13 baking dish to cover.
6.  Assemble the enchiladas - tortilla, a bit of Colby cheese, a couple large spoonfuls of the chicken mixture. Roll up and place seam side down in the baking dish.
7.  When the pan is full {usually between 8-10 enchiladas} pour remaining sauce over the tortillas.  
8.  Top with more Colby cheese.
9.  Bake, covered for 30 minutes.
10.  Bake uncovered for an additional 5-10 minutes.
11.  Serve with sour cream, bleu cheese crumbles, shredded lettuce or chopped tomatoes.

Gosh, looking at these I want to make them again!

Whose with me?

Coming up I have a killer, less than 15 minute cookie recipe that contains no flour, a quick bread that I have still yet to share and pretty darn good burger chock full of spices a new company sent me.  

So, some pretty good stuff.  

Until then, if you need me I'm probably trying to get my 3 year old off the top bunk.