A new take on a classic recipe, this dish combines the tang of sun dried tomatoes and goat cheese with the heat of buffalo sauce and the warm comfort of chicken. This recipe serves 4-5
2 cups cooked chicken
8 oz. sun dried tomatoes, packed in oil
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. garlic powder
4 tbsp. butter
1/4 cup hot sauce (more or less depending on how spicy you like it)
1 cup chicken stock
8 oz. goat cheese
10 corn tortillas
1/2 cup shredded monteray jack cheese
1. In small saucepan, melt butter, add hot sauce and chicken stock and bring to boil. Continue to cook until liquid reduces by close to half and thickens slightly.
2. Drain sun dried tomatoes, reserving oil.
3. In small skillet, heat tomato infused oil and saute onions and garlic until translucent. Drain and set aside. In same skillet, lower heat and add chicken, garlic powder, and half of the tomatoes to warm oil. Toss to coat then set aside.
4. Preheat oven to 350 degrees and spray baking dish with cooking spray.
5. To assemble enchiladas: place one tortilla on a plate, add a small amount of chicken w/sun dried tomatoes, some of the sauteed onions, and approximately a tablespoon of goat cheese. Drizzle just a touch of the sauce over and roll up. Place seam side down in the prepared baking dish. Repeat until all enchiladas are rolled and in the dish. Top with remaining sun dried tomatoes and any remaining onions. Pour sauce over all and top with shredded cheese.
6. Bake @ 350 degrees for 30 minutes.
Serve with a dollop of sour cream.