midwest neurotica

Sometimes there are dishes so divine, so simply wonderful that you can only bare to have a small slice, for fear of not being able to have more later. I combined two of my favorite foods – enchiladas and buffalo wings – in this heavenly casserole. I layered the ingredients New Mexico-style to simplify the preparation. I also used reduced fat ingredients in the sauce, where it wouldn’t compromise the richness.

Buffalo Chicken Enchiladas
Serves 4

1/2 can cream of chicken soup
1/2 cup blue cheese dressing
1 large chicken breast
1 T butter
3 T Frank’s Red Hot sauce
3 corn tortillas
1 cup shredded mexican cheese
2 T chopped scallions

Preheat oven to 375 degrees. Combine soup and dressing, set aside. Cut up chicken breast into small pieces and saute until golden. Add butter and hot sauce to coat. Meanwhile, crisp corn tortillas in a skillet or on a griddle. Spread some of the sauce mixture in the bottom of a round casserole dish. Then layer tortilla, sauce, chicken and cheese. Repeat once and top with final tortilla, cheese and scallions. Bake for 15 minutes.