Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!


Buffalo Shredded Chicken (Crockpot Recipe)

This shredded buffalo chicken recipe is so easy to make in the crockpot! The meat is so versatile you can use this meat so many ways. I actually made for my brother as he loves buffalo chicken. It can easily be used to make a buffalo chicken sandwich or wrap. You can eat on it’s own or top it over rice and noodles or you can also make into enchiladas. If you love buffalo wings this recipe is for you. To keep a little less fattening I didn’t add any liquid dressings like ranch or blue cheese. I used low fat cream cheese. It comes out so delicious!!

Crockpot Buffalo Shredded Chicken

Ingredients:
4lb chicken breasts, boneless, skinless
2-3 cups Buffalo wing sauce
1 Ranch packet seasoning
8 oz reduced cream cheese, cut in cubes

Directions: Add a crockpot bag liner to your crockpot. (See link below for what I use from Amazon) Add in your chicken breasts. Using half the seasoning packet of Ranch sprinkle both sides of chicken. Let cook on low 2 hours.

After the 2 hours add in and cover the chicken breast completely with buffalo sauce. Let cook another 2-3 hours on low until the chicken is fully cooked. (Note: It may be less, or more time depending on the thickness of the breasts, Mine were pretty thick.)

Remove chicken from the crockpot and add to a large bowl. Using 2 forks, shred the chicken completely.

Add chicken back into the crock pot and add in the chunks of cream cheese and mix well. Sprinkle on the rest of the ranch seasoning. Let cook another 15-30 minutes until the cream cheese is completely melted. Mix well. Remove from crock put and enjoy. Serve however you like. This recipe is also great for the freezer.

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!

Lemon Butter Chicken

This is my new favorite chicken recipe. If you like lemon this recipe is for you. It’s beyond simple and so fresh. The lemon really brightens up this dish. Even though it’s breaded it’s still light, which is what I love. Give this recipe a try!

Lemon Butter Chicken

Ingredients:
8 chicken thighs ( boneless & skinless)
1 cup Italian seasoned bread crumbs
3/4 cup seasoned panko breadcrumbs
2 eggs
2 1/2 T fresh lemon juice
1 lemon, zest
1 t Italian seasoning
1 t garlic powder
1 t onion powder
1 t lemon pepper seasoning
2 t salt
2 t pepper
1/2 stick butter, melted
1/2 T chopped/dried parsley
lemon, for drizzle

Direction: Preheat oven 375°. In medium bowl mix together the bread crumbs, seasoning and lemon zest. In another bowl add in 2 eggs, 1 T lemon juice, salt and pepper, whisk together.

Grease a baking dish or baking pan with cooking spray. Pat the chicken thighs dry. Dip the chicken thigh into the egg mixture and then into bread crumbs fully coating the chicken add to baking dish. Continue with remaining chicken. Bake in the oven about 20 minutes.

In a small bowl add the melted butter, remaining lemon juice (1 1/2 T) and parsley.

After 20 minutes remove from oven and pour the lemon butter evenly over the top of the chicken thighs. Put back in the oven for another 15-20 minutes or until the internal temperature reaches 165°. Remove from oven drizzle with fresh lemon if so desired. Top of a slice of lemon for garnish. Enjoy!

Note: You can do this with chicken breasts as well. Cook times will vary due to the thickness of the chicken thighs. Use an instant thermometer for accuracy.

Crispy Skin Chicken Thighs

One of the main proteins I get asked about is chicken. It seems like the world can never get enough chicken recipes! This one is beyond simple to make! It’s just some seasoned up chicken thighs, baked in the oven and the chicken comes out crispy and juicy. Here ya go!

Crispy Skin Chicken Thighs

Ingredients:
8 chicken thighs, bone in, skin on
2 t garlic powder
2 t onion powder
2 t oregano
2 t parsley
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Direction: Preheat oven to 400°. Place the chicken in an oven safe baking dish or a rimmed baking sheet. Pap the chicken thighs dry with a paper towel. (This will help the skin get nice and crispy.) In a small bowl mix together all of the above spices. Evenly season the chicken thighs with the seasoning blend. Place in the oven 45-55 minutes. Chicken is cooked when juices run clear and the internal temperature reaches 165°.

Note: The cook time depends on size of the thighs. If you are using boneless you would need to reduce the cooking time. See my Favorite Amazon item link at the top of the page for my internal thermometer.

Chicken Gyros with Tzatziki Sauce

This chicken recipe is a super healthy take on a gyro. It’s made with marinated chicken with Greek yogurt and herbs. The good thing about this is you can put anything else you’d like in the pita. Below I gave a few options. This particular one I made I put feta cheese, onion, tomato and kalamata olives. Yum! This comes out really delicious. It’s super simple to make and great for left overs. This chicken is great even on a salad. The marinade really makes it!

Chicken Gyros with Tzatziki Sauce

Ingredients:

Chicken:
6 chicken breasts, diced
2 T olive oil
1 cup plain Greek yogurt
1/2 lemon juice and zest
3 garlic cloves, grated
2 t salt
2 t pepper
1 t dill
2 t oregano
1 t parsley

Directions: In a medium mixing bowl add the above ingredients except the chicken. Mix well to incorporate. Next add in the diced chicken and mix to make sure all the chicken is coated. Cover and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.

Tzatziki Sauce
1 1/2 cups cucumbers, grated
1 1/2 cup plain Greek yogurt
3 T extra virgin Olive Oil
1 T dried dill, (2 T fresh)
1 T lemon juice
2 garlic cloves, grated
1 t salt

Directions: Once cucumbers are grated wrap in a towel and squeeze out the excess liquid. Do this until most of the excess moisture seems to be removed. Add to a bowl. Add in all the above ingredients. Mix well. Place in the refrigerator to let the flavors marry. Taste and adjust seasoning as needed. Save for later.

Gyro Extras:
Pita bread
Onions
Tomato
Kalamata Olives
Feta Cheese
Cucumbers
Lettuce
Peppers

Directions: Heat a large non stick skillet on medium high heat. Once heated, add in the chicken. Make sure the chicken is completely flat and not overlapping. Turn the pan up to high. Let the chicken cook 3-4 minutes and then mix and let cook another 3-4 minutes. In order to get the nice coloring of the chicken you may need to drain any excess liquid. Sometimes the marinade produces to much liquid. If that happens, just drain out the liquid and that will help the chicken brown and get crispy.

To assemble the gyro warm the pita slightly. You can either warm in the oven in foil or the microwave wrapped in paper towel. Add the tzatziki sauce to the pita and top with a few spoonful of chicken. Next top with your favorite toppings. I personally like onion, you can use white or red, tomatoes and some kalamata olives, add some crumbled feta and enjoy!

Note: This chicken is great frozen. You can freeze any extra for another meal. Use any toppings you like to make the gyro delicious to you.