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!

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