Jenny Volumizing: Buffalo Chicken Enchiladas

I made this recipe months ago, and when I made them again last week… I knew it was time to share them!

Buffalo Chicken Enchiladas | No Thanks to Cake

The original inspiration for this dish comes from my girl Tiffany… who, like me, has a LOVE for all things buffalo.  When she posted her version of Buffalo Chicken Enchiladas on her blog, I immediately considered how I could Jenny-fy these in a fabulous way using the ol’ Chicken Fajitas dinner.

And… oh my, they were the spicy goodness I was looking for.

Buffalo Chicken Enchiladas

Inspired by Snack Snark Bark

Serves 1

INGREDIENTS

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

1 package Jenny Craig Chicken Fajitas Dinner

1/4 cup Buffalo Wild Wings Spicy Garlic sauce

1 Tbsp. Frank’s Hot Sauce

1 wedge Laughing Cow Cheese – Chipotle & Queso Fresco flavor

1/4 cup 2% Mozzarella, shredded

2 tsp. Kraft Light Ranch

Cooking Spray

Optional Toppings: Onions, tomatoes, lettuce

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Saute the contents of the Chicken Fajitas in a pan, removing the tortillas and seasoning mix.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

3.  Remove to a bowl once warmed.  Add 2 Tbsp. spicy garlic sauce to the veggie chicken mix and toss to combine.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

4.  Defrost tortillas in the microwave, heating them 20 seconds (removed from packaging.)  Spread each tortilla with 1/2 wedge of Laughing Cow Cheese.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

5.  Add 1/2 of the veggie-chicken mixture to each of the tortillas.  Top with 1 Tbsp. of cheese per tortilla.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

6.  Spray a pie pan with cooking spray, and add rolled up tortillas for baking.  Top with 1-2 Tbsp. of Frank’s Hot Sauce and 2 Tbsp. mozzarella.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

7.  Bake for 13 minutes, or until cheese melts and your enchiladas begin to brown.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

8.  Meanwhile… prepare your toppings.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

9.  Just for fun, toss your lettuce in the light ranch.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

10.  Serve your enchiladas with all the toppings and enjoy!!!

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

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Comments

  1. Jo Craven says:

    These look so good. And I love Frank’s hot sauce! I discovered it a while ago now use it instead of Tabasco. It has awesome flavor, not just heat.

  2. kathyfitz says:

    That looks so good!!

  3. Looks awesome! Interesting concept with making them on the stovetop, I’m a casserole dish kind of girl because I’m all about the leftovers.

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