Buffalo Chicken Enchiladas with Creamy Ranch Sauce

This is my second try at this one. I've been meaning to redo this one for a long time! Here's the original link. You can tell by my photo, this one went much better. :)

Ingredients
1 can condensed cream of chicken soup
1 cup refrigerated sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
¾ cup buffalo wing sauce
12 tortillas
3 cups shredded cheddar cheese

Heat oven to 350. Spray 9x13 pan with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated. Spoon 2 tbsp soup mixture down center of each tortilla. Reserve ½ cup cheese for garnish. Top each tortilla with about ¼ cup chicken mixture and scant ¼ cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Sprinkle with reserved ½ cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes long or until cheese is melted.

I still didn't have green onions this time. And I didn't have enough extra soup mixture to put ontop, so I opened a can of cream of chicken and dumped it ontop. (I was out of ranch dip, or I would've mixed them together.) My buffalo sauce was still a little hot, but it was tolerable with the extra sauce on top. I'm assuming if you know your buffalo sauce isn't too hot for you, you'll be in good shape. A tasty enchilada. I ate all the leftovers for lunch the following week. :)

Denny's BBQ Chicken Sandwich

This is a Top Secret Recipe. I actually had this at Denny's and so I wanted to try this recipe. It was pretty darn good.

Sweet Hickory Spread Ingredients
3 tbsp butter
1 cup minced onion
2 tsp all-purpose flour
1/4 cup molasses
1/4 cup water
2 tbsp white vinegar
1/8 tsp hickory salt

2 skinless chicken breast fillets
vegetable oil
salt
ground black pepper
2 hamburger buns
2 tbsp melted butter
2 leaves green leaf lettuce
4 tomato slices
2 slices cheddar cheese
French fried onions

Prepare sweet hickory spread by melting 3 tbsp butter over medium/low heat. Add 1 cup minced onion and sautee for 7 to 10 minutes or until the onions start to brown. Add 2 tsp flour and stir until the flour is mixed in. Let this cook for a minute or two, then add molasses, water, vinegar, and hickory salty. Simmer sauce for 3 to 4 minutes or until thick. Remove from heat and cover.

To cook the chicken, preheat a skillet or griddle pan over medium heat. Pound your chicken with a kitchen mallet so that it has a uniform thickness of about 1/2 inch, then trim any excess meat away that would hand off the sandwich. (Pretty sure I didn't trim anything. No wasting here!) Rub each chicken breast with some canola oil, then sprinkle each with salt and pepper. Grill chicken for 4 to 6 minutes per side until done.

As your chicken cooks, spread a little butter on the faces of your two hamburger buns and toast on another skillet or griddle. Build each sandwich by first spreading some of the sweet hickory spread on the face of the bottom bun. Tear a leaf of lettuce to fit on the bottom bun. Arrange two tomato slices on the lettuce. Stack the grilled chicken breast on the tomato slices. Place a slice of cheddar on the chicken breast. Stack a handful of french fried onions then top with the hamburger bun. Serve with bbq sauce on the side.

Yummy. Makes me hungry writing about.