Wednesday, August 21, 2013

Microwave Buffalo Chicken Enchiladas for Two


In lieu of the normal What I Ate Wednesday I bring you a killer recipe that is so quick, easy and flavorful, it will blow your mind. 

I know the stores have the Halloween decorations out.  I know everyone is wishing for Fall to just be here already.
I also know that it's still Summer, and I don't want to heat up the house by turning the oven on.
I also have no patience to wait 25 minutes for enchiladas.

So, let's microwave a dish...want to?

This super cheesy dish with just the right amount of kick comes together in like 10 minutes.  No lie.
An it's the perfect portion for two people.  You could always double the recipe if you need to.

Microwave Buffalo Chicken Enchiladas for Two
Makes 5 small enchiladas

1 large chicken breast
1 cup frozen spinach, thawed and drained
1 cup black beans, rinsed and drained
1/4 cup shredded cheese
1/4 cup reduced fat bleu cheese crumbles
1/4 cup reduced fat sour cream
1/4 cup buffalo sauce, divided
Salt & pepper to taste
5 low carb tortillas (small)

1/2-3/4 cup shredded cheese
1/4 cup reduced fat bleu cheese crumbles
3/4 can of red enchilada sauce
Drizzle buffalo sauce
Chopped green onions (or cilantro)

Drizzle half of the buffalo sauce on the chicken and cook on the stove until done. Let the chicken cool slightly and dice into bite size pieces. Mix all filling ingredients in a bowl.
Prepare a microwavable casserole dish with nonstick spray. Spoon some enchilada sauce in the bottom of the dish.
Scoop 1/3 cup of filling in each tortilla and roll. Place seam side down in casserole dish.
Cover with enchilada sauce, the 2 cheeses and a drizzle of buffalo sauce. Cover and microwave on high for 5 minutes. Dice green onions and sprinkle on the top of the enchiladas.
Top with additional sour cream and buffalo sauce.
Anyone tired of me eating buffalo chicken dishes yet?
Me either.
Have a great week, all!



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