Skip to main content

Buffalo Chicken Dip .... and Buffalo Chicken Enchiladas



I have found the perfect party/weeknight/book club/entertaining/easypeasy dip. And all that you can do with it! This is a lightened up version of the traditional Buffalo Chicken Dips you will find out there. Keep reading below to find out ways to serve this dip, as well as how to turn the leftovers (like there are ever any leftovers) into Buffalo Chicken Enchiladas.

Lite Buffalo Chicken Dip
Servings: 9 • Serving Size: 1/2 cup • PointsPlus: 3
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g


4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
16 ounces raw chicken breast

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Shred chicken breasts with two forks and serve warm. Makes 5 1/2 cups.
 
Serving Suggestions: Celery Sticks, Tortilla Chips, Cucumber Slices, Pita Wedges
 
Buffalo Chicken Enchiladas
 
Here is where Buffalo Chicken Dip goes to a whole new level. Weeknight dinner -- it's this simple:

Leftover Buffalo Chicken Dip, warmed (1/2 cup per enchiliada)
1/2 cup Shredded Cheese, Mexican or Fiesta Blend
1/2 can Enchilada Sauce (About 3/4 - 1 cup)

Take 1/2 cup of the dip and place in the center of a flour tortilla. Fold in the sides and roll into an enchilada. Place seam side down into a pyrex dish. Once you have lined up all the enchiladas, top with the enchilada sauce and 1/2 cup on top. Bake at 350 degrees for 25 minutes to melt the cheese.

You can make these to the point of putting them in the oven, cover with foil, and freeze for up to 3 months. To reheat, please in oven covered and bake at 350 degrees for 40 minutes. Uncover and back for an additional 20 minutes to melt the cheese.

Enjoy!

Labels:

Comments

Post a Comment

Popular posts from this blog

Instant Pot Chicken Marsala

Day two with my Crock-Pot Express (CPE), aka Instant Pot. Tonight, we are making Chicken Marsala, one of The Captain's favorites. Since I'm preparing to get back into the 21 Day Fix starting on January 15 (with the new 80 Day Obsession plan!), I'm going to enjoy the chicken and green beans only, while the rest of the family will have egg noodles with their chicken. I found a simple enough recipe on Pinterest that I'm going to adapt to work for our family's tastes a little bit better. Here is the plan: Ingredients: - 2 lbs chicken thighs, boneless, skinless - 1 T olive oil - 1/2 t garlic powder - 1/2 t salt - 1/4 t black pepper - 1/2 yellow onion, diced - 1 pint sliced baby Bella portobello mushrooms - 1 c Marsala wine - 1/4 c chicken stock or broth - 1 T minced garlic Instructions: - Set device to “Sauté” and add oil. Allow to heat for 1 minute. - Season chicken with salt, pepper, and garlic powder - Add chicken to pot and sear meat for 3 ...
Post a Comment
Read more

Creamy Tomato Sauce

This is my best low point tomato sauce concoction yet! Let's get to it: Ingredients: 2 cans diced tomatoes (do not drain) 4 t EVOO 1/4 c fat free sour cream 2 T Italian Seasoning 2 t garlic salt 1 t dill 1 t thyme Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process. Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux. Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs). PP+ 2 for 1/4 of the tomato mixture Serve over pasta (I served it over beef ravioli). Enjoy!
Post a Comment
Read more

Instant Pot Spaghetti and Meat Sauce 

Raise your hand if you LOVE washing dishes? Yes? Then this recipe isn't for you. Because dinner is done in one pot. Set it and forget it while you change into something more comfortable after a long day. Ingredients: 1 lb. ground beef 1/2 onion, diced 2 c broth or water 3 c (24 ounces) pasta sauce (marinara or tomato sauce recommended) 1 lb. any pasta (I used whole wheat high protein spaghetti) 2 T Italian Seasoning 1 t Onion Powder 1 t Garlic Powder 1/2 t salt 1/4 t black pepper Instructions: Set your pot to "Saute" and cook the ground beef, breaking up with a wooden spoon as it cooks. Add the onion to the ground beef and they will cook together. Once it is cooked through (about 4-5 min), do not drain out the fat. **If you prefer to use frozen meatballs, skip the above steps, start with the meatballs in the bottom of your pot, then go from here:  Mix in all seasoning (Italian seasoning, onion powder, garlic powder, salt and pepper) Layer in ...
Post a Comment
Read more