It started with a dream……a dream to live in the world where buffalo flavored food was available 24/7. I love the combination of spicy and cool when it comes to buffalo wings and ranch or blue cheese dressing. If I’m out to eat and I see something that is buffalo flavored, I immediately have my mind set on it and there’s not changing my mind. When at home, I always have buffalo sauce on hand and tend to sprinkle it on various meals throughout the week for a little more umph. So when I saw Frank’s Red Hot on sale this past weekend 4 for $5, I couldn’t pass and stocked up on a ton of bottles.

I’ve had a special idea stirring in my head the past month, possibly due to all the talk about buffalo wing flavored stuff with Lynne and the creation of my If it has buffalo sauce, it has my heart board on Pinterest. The idea? Spicy buffalo chicken enchiladas. I’ve made buffalo chicken quesadillas before so enchiladas couldn’t be too hard plus it’s such a versatile dish, why not spicy buffalo chicken enchiladas? I decided to add yet another twist to the dish but substituting Chobani greek yogurt for cream cheese thanks to the fine people at Chobani sending me a huge lot of 32 oz. containers to incorporate into different recipes.

Spicy buffalo chicken enchiladas

12 tortillas

1 ½ lbs of chicken, cooked

1 cup Chobani 2% plain yogurt (in place of cream cheese)

2 jalapenos, seeded and sliced

2 stalks celery, chopped

½ onion, diced

8 oz. blue cheese, crumbled

8 oz. Frank’s Red Hot Wing Sauce

1 tsp salt

½ tsp chile powder

½ tsp black pepper

Ranch dressing for drizzling (I used Kraft Peppercorn Ranch)

Put the chicken, onion, jalapenos into the food processor and pulse unto a ground consistency.

In a mixing bowl mix the chicken mixture, greek yogurt, celery and 5 oz. of Frank’s and 5 oz. blue cheese

Preheat oven to 375 degrees. Spoon a couple of spoonfuls of the mixture into a tortilla, roll and lay in a baking dish seamside down. I’m not a huge fan of soggy dishes so I don’t put anything at the bottom on the dish to soak up the tortillas but you can if you’re into that.

Once all the tortillas are seam side down and naked, drizzle ranch dressing, Frank’s Red Hot and blue cheese on top and pop in the oven for 15 minutes.

I kept walking past the oven, praying that the 15 minutes was up because I had no clue if they were going to turn out legit or not. Um, yeah, they turned out beautiful!!

This made two hearty pans of six enchiladas and I have a ton to eat for the rest of this week. I have two of these for a meal + side and this is plenty enough. Each piece was so ooey and gooey plus packed with heat, I couldn’t get over how much flavor there was. If you don’t like the stinky cheese, you can easily use mozzarella or feta for a milder, smoother flavor.

If you like food remotely with a hint of wing sauce, trust me, you will love these. It was just like eating buffalo wings but without all the mess!