Sooo, here’s the thing about our
not-so major DIY project:
I have zero patience.
As in, I am annoyed that it’s not just done. As in, I found myself wanting to just stay home from work in order to get stuff done at home. Pesky jobs. You know, other than funding the project.
The good news is that there is a light at the end of the tunnel. Which is good considering we’re throwing a party in 2 weeks and well, the half bath is kind of crucial for that type of event.
I am loving watching everything come together and to see the fixtures and miscellaneous items we’ve ordered arrive. I always panic when I pick out things that aren’t “meant” to go together – like at my wedding, thought I had a theme in my head but was so freaked out it would just look like a bunch of random crap. It did not. So I think I need to have a little faith in myself. And my husband. And vice versa. *Wink wink.*
Luckily we have lights on for now and barring a few more hours of allowing paint to try, we should have lights from here on out – which is fantastic for my sanity! It means I don’t have to come home and chop and prep like a mad woman with the daylight hours waning.
So obviously, that means we need to celebrate. And you know how we celebrate on this blog, right? Buffalo chicken.
I figured if my buffalo chicken tacos turned out to be a hit, these had to be. Y’all. They are delicious – I highly suggest them for a delicious dinner the next time you just want to park on your couch and watch a big game. Super easy and they do not take long to throw together. I know you might think I’m ashamed of my love for all the buffalo things – but I’m not. Not even a little.
Give these a try and let me know what you think!
Buffalo Chicken Enchiladas (5 WW pts. per enchilada)
5 whole wheat and/or high fiber tortillas
1 cup shredded chicken breast
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded reduced-fat mozzarella cheese
2 green onions, chopped
1 medium stalk celery, chopped
1 10 oz. can red enchilada sauce
1/3 cup + 2 Tbsp. Frank’s Red Hot Sauce
1/3 cup reduced-fat blue cheese crumbles
Preheat oven to 350.
In a small bowl, mix together enchilada sauce with 1/3 cup hot sauce. Adjust as your heat tolerance dictates.
Mix cheeses together in a small bowl.
In a medium bowl, mix shredded chicken with 1/4 cup shredded cheese, green onions, celery, 2 Tbsp. hot sauce and about 1 Tbsp. of the enchilada sauce mixture.
Add a thin layer of enchilada sauce in the bottom of a lightly greased casserole dish.
Add 2-3 Tbsp. chicken mixture in the center of each tortilla. Roll lengthwise and fold ends under and place seam-side down in the casserole dish. When all of the tortillas are filled, pour remaining enchilada sauce over top. Add remaining shredded cheese.
Bake for 20 minutes. Remove and sprinkle with blue cheese and cook another 5-7 minutes until sauce is bubbly and cheese is melted…yeah baby.
Add to your plate…
And of course, devour.
Have a great weekend y’all!