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Amy’s buffalo chicken enchiladas recipe

Journal

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 Premium Sprouted Wraps. Verdict? Amy can make dinner for us any time! Our only modifications were to add mushrooms and to skip the homemade hot sauce. ( 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.

Ingredients

  • 1 tbsp olive oil
  • 14.5 oz canned diced tomatoes, drained
  • 8 oz canned tomato sauce
  • 4 oz can diced green chiles
  • ½ cup Brownwood Farm Slatherin’ Wing Sauce
  • 4 oz cream cheese
  • 2 cups cooked shredded chicken
  • 1 cup diced mushrooms
  • 12 Angelic Bakehouse 7-grain Sprouted Wraps
  • 1½ cups shredded Monterey Jack cheese
  • Optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Instructions

  1. Preheat oven to 350° F. Prepare the baking dish with cooking spray.
  2. Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chilies; bring to a simmer and cook for 3 minutes.
  3. Stir wing sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce. Add chicken and mushrooms, stir to combine.
  4. Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in prepared baking dish, seam side down. Repeat with remaining tortillas. Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
  5. Bake in 350° oven for about 20 minutes until cheese is melted.
  6. If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.