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Buffalo Chicken Enchiladas

Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/389FsQf Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Buffalo Chicken Enchiladas Recipe courtesy of Food Network Kitchen Total: 30 min Active: 15 min Yield: 4 to 6 servings Level: Easy Ingredients 3 tablespoons unsalted butter, melted, plus more for greasing the pan 4 cups shredded rotisserie chicken 8 ounces cream cheese, at room temperature 2 cups shredded Cheddar 1 cup hot sauce, plus more for serving, such as Frank's 1 bunch scallions, thinly sliced, white and green parts separated 1/4 teaspoon ground cumin 16 corn tortillas 2 tablespoons crumbled blue cheese 2 tablespoons blue cheese dressing Directions Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BuffaloChickenEnchiladas #FNCRAVINGS #FoodNetwork Buffalo Chicken Enchiladas | Food Network https://youtu.be/hR5_1KQmmQ0

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visibility 9,782 views thumb_up 199 comment 4 schedule 0:46 2018 8 years ago
Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/389FsQf Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Buffalo Chicken Enchiladas Recipe courtesy of Food Network Kitchen Total: 30 min Active: 15 min Yield: 4 to 6 servings Level: Easy Ingredients 3 tablespoons unsalted butter, melted, plus more for greasing the pan 4 cups shredded rotisserie chicken 8 ounces cream cheese, at room temperature 2 cups shredded Cheddar 1 cup hot sauce, plus more for serving, such as Frank's 1 bunch scallions, thinly sliced, white and green parts separated 1/4 teaspoon ground cumin 16 corn tortillas 2 tablespoons crumbled blue cheese 2 tablespoons blue cheese dressing Directions Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BuffaloChickenEnchiladas #FNCRAVINGS #FoodNetwork Buffalo Chicken Enchiladas | Food Network https://youtu.be/hR5_1KQmmQ0