![]() If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.Bake in 350° oven for about 20 minutes until cheese is melted.Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in prepared baking dish, seam side down.Add chicken and mushrooms, stir to combine. Stir wing sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated.Add drained diced tomatoes, tomato sauce, and green chilies bring to a simmer and cook for 3 minutes. Heat oil in large skillet over medium heat.Prepare the baking dish with cooking spray. Optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese.½ cup Brownwood Farm Slatherin’ Wing Sauce.Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl. Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl reserve 1 cup of cheese mixture. Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. 12 Angelic Bakehouse Sprouted 7-Grain Wraps Preheat the oven to 350 degrees F (175 degrees C).(Try her’s if you like.) Instead we found a tasty wing sauce from Brownwood Farms which is just kicky enough to satisfy the whole family. Verdict? Amy can make dinner for us any time! Our only modifications were to add mushrooms and to skip the homemade hot sauce. When we found this recipe for Buffalo Chicken Enchiladas from Amy at She Wears Many Hats, we knew we had to try it using Angelic Bakehouse Sprouted 7-Grain Wraps. ![]()
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