I adore buffalo chicken. I mean, LOVE the stuff. I even have a board on Pinterest called “Ode to Buffalo Chicken and Blue Cheese.” I like it that much. So when I was browsing through my local Brookshire’s lately and saw a new product on the shelves, I stopped short.
Knorr has a new Rice Sides flavor called (you guessed it) Buffalo Chicken. Oh. Happy. Day.
I grabbed it off the shelf and immediately began fantasizing about what I could do with it as soon as I got it home. It didn’t take me long to figure out I was going to make enchiladas with the rice, which cooks in just seven minutes. I suppose rice isn’t a traditional ingredient in enchiladas, but I like the texture and it helps stretch the recipe to make it more budget-friendly. I like my buffalo chicken spicy, but you can adjust the amount of hot sauce you use according to your taste. Sometimes I actually prepare two batches of filling – one that is spicy enough for me, another that won’t cause complaints from my two boys. I just mark my enchiladas in the pan with tooth picks.
Buffalo Chicken Enchiladas
1 package (8) Mission 96% Fat-Free Medium Flour Tortillas
1 1/2 lbs Brookshire’s Chicken Breast Tenderloins, trimmed
2 stalks celery, washed and diced
1/2 small white onion, diced
1 5.3 oz package Knorr Rice Sides, Buffalo Chicken flavor
8 oz Food Club cream cheese
1/2 cup Food Club Chicken Wing Sauce
1/2 cup blue cheese crumbles
1 1/2 Tbs Food Club unsalted butter
3 Tbs Food Club all-purpose flour
1‑1/2 cups fat-free (skim) milk
4 tsp Food Club dry ranch-style salad dressing mix
1/4 to 1/2 tsp white pepper
2 cups (8 oz) Food Club 2% mild cheddar cheese, shredded
Cook rice according to package directions. Set aside to cook.
In a medium sauce-pan pan coated with non-stick cooking spray, cook the onion, celery and chicken tenderloins until the chicken is cooked through. When the chicken is cooked, drain fat and add cream cheese to the pan. Return to low heat until cream cheese is soft and melted. Stir in the wing sauce, blue cheese crumbles and rice. Stir thoroughly to combine.
Fill all 8 flour tortillas with chicken mixture, roll and place seam-side down in a 9x 13 baking dish, also sprayed with non-stick cooking spray.
In a small saucepan, melt butter over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper.
Pour over enchiladas in pan. Sprinkle with shredded cheese. Bake at 375 for about 20 minutes, or until cheese is melted and sauce is bubbly.
Nutritional Information: Calories 436; Calories from Fat 205; Total Fat 22.8g; Cholesterol 116mg; Sodium 961mg; Total Carbohydrates 24.3g; Dietary Fiber 1.9g; Sugars 4.5g; Protein 31.9g
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