Buffalo Chicken Enchiladas

Rewind time to two years ago. Stan and I were just two kids in love... Wait we're still two kids in love. Stan and I were two kids in love with each other and Frank's Red Hot. We would put it on everything. I mean everything. This. And this. And many more things that I have yet to share.

Rewind to a year ago, when our life as I knew it changed forever. There we were still two kids in love strolling the isles of the supermarket when we happen upon Frank's Red Hot (which naturally we were in need of) when out of no where Stan spots a bottle of Frank's Buffalo Sauce... the following is an exact reenactment of our conversation
Stan: "Have you had this?"
Me: "No. But at work we use Frank's and mix it with butter and serve it as our buffalo sauce. So I'm sure it's basically the same thing."
Stan: "I'm gonna try it."
Me with the bewildered response: "What? You're trying something different? Also did you not hear me? They mix hot sauce with BUTTER. It's so not good for you."
Stan: "Oh well."

There you have it. I'm sure it sounds like nothing special to you. But I can tell you since that very day Stan has refused to eat Frank's Red Hot and insists only on Frank's Buffalo Sauce. He still puts it on everything. I mean everything. Out of pure protest I refuse to put it on my food... Unless it's this. Or these Buffalo Chicken Enchiladas.

Buffalo Chicken Enchiladas
(Original Recipe from How Sweet It Is)


6-8 large tortillas (depending on how many people you're serving)
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup buffalo wing sauce (more or less depending on your taste-buds)
1 cup shredded monterey jack cheese
4 ounces Gorgonzola cheese, crumbled
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce, taste and adjust according to your taste-buds. Set aside.

Add shredded chicken to a bowl with 2 green onions (chopped) and 1/2 cup monterey jack cheese. Pour in 3/4 cup of enchilada/buffalo sauce and mix thoroughly. Stir until mixture comes together.

Pour enough enchilada/buffalo sauce to coat bottom of baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it seam side down in baking dish, repeat 6-8 times. Pour another 3/4 cup of sauce on top of tortillas and add remaining monterey jack cheese.

Bake for 20-25 minutes. Immediately after taking pan out of oven, add crumbled Gorgonzola on top. Garnish with remaining green onions and cilantro and serve. Store remaining sauce in fridge for 1-2 weeks, and use when reheating enchiladas.