Buffalo Chicken Enchiladas

I am always looking for different recipes to make for dinner. So, when I came across one of Joey's favorite foods, buffalo chicken, and a Mexican dish mixed together, I had to make it.

Buffalo Chicken Enchiladas

• 1 lb. Boneless, skinless chicken breasts, cooked and shredded
• 14 oz. can Red enchilada sauce
• 1/3 c. Buffalo sauce (I use Frank's)
• 5 Chopped green onions, divided
• 1 1/2 c. Shredded mozzarella cheese
• 4 Large whole wheat tortillas

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray. In a medium bowl, mix together enchilada and buffalo sauce. You can always add more buffalo sauce if you like it spicier. In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 c. mozzarella cheese. Pour in 1/2 c. of the enchilada sauce mixture and stir until combined.

Pour 1/2 c. enchilada sauce into the dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Top with remaining green onions. Enjoy!

Mexican Lime Soup with Chicken

O my goodness, if you want a tasty, belly filling soup this is the one! I found it on the Williams-Sonoma website of all places. It did not call to be made in a crock pot, but I did anyway and had amazing results! I just tossed it all in and cooked it on LOW for 8 hours or so. SO GOOD!

Unfortunately, the picture doesn't do it justice because we ate almost all the soup before I remembered to take a picture :(

Mexican Lime Soup with Chicken

• 3 Limes
• 2 Chicken breasts (or tenders), about 10 oz. each
• 1 t. Salt
• 1/2 t. Ground pepper
• 1 T. Extra-virgin olive oil
• 1 large onion, I used yellow, chopped
• 5 Garlic cloves, minced
• 2 Jalapeño chilis, seeded and minced
• 3 c. Low-sodium chicken broth  
• 3 c. Water
• 1 1/2 t. Oregano, the original called for Mexican oregano, but I couldn't find any.

• 1 Avocado, pitted, peeled and diced
• 2 oz. Queso fresco or feta cheese, crumbled. the fresco was a lot more expensive, so I used feta.

Cut one lime into wedges to use as a garnish for later. Juice the other 2 to get 1/4 c. of lime juice. Mix all ingredients in the crock pot, minus the avocado and cheese, those are used as garnishes. Cook on LOW for 8 hours. Remove chicken from crock pot and shred or use two forks to shred in the crock pot. Serve with the lime wedges, avocado, and cheese.

Here is the original recipe: http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html

Ultimate Nachos

Everyone should know how to make nachos, but why not post this anyway :)

What you need:

• Tortilla chips
• Shredded chicken (see below on how to make)
• Shredded lettuce
• Tomato
• Jalapenos
• Sour Cream
• Salsa
• Cheese sauce (velveeta and rotel of course!)

You can also get crazy and add whatever other toppings you want, but I stuck with the basics.

Shredded Chicken:

1. Put how ever much chicken in a pot.
2. Sprinkle chili powder and whatever other seasoning you want on the chicken.
3. Pour enough lemon juice (or lime) and water in the pot to barely cover the chicken.
4. Bring to a slow boil then cover and reduce heat to a simmer.
5. Cook for 20-23 mins or until no pink is left.
6. Let cool then shred with a knife!