Recently (as in last year) we discovered (at my dad's christmas party) a wonderful new dip made by one of their friends. Many of you may have had the dip before. The dip is buffalo wing dip and tastes like yummy and delicious buffalo wings that you can put on a chip (we prefer fritos- the crunchy corn flavor lends a lot to the tanginess of the wing dip). The dip itself is pretty basic.
Heat up two cans of canned chicken
Add one package of cream cheese and 6 oz of tabasco like
Add 3/4 cup of shredded cheddar cheese
1/2 cup ranch or blue cheese dressing
Let everything melt together
Place in slow cooker on low with 3/4 of shredded cheddar cheese on top.
We made the dip without chicken for a vegetarian friend of ours and it was just as good
but spicier because the chicken was not there to soak up
the tabasco sauce.
We made this dip for our friends this past weekend. However, because they asked everyone to bring a dip, there was a ton of it leftover. My dad, Mattie, and I had been throwing around the idea of making the dip into a topping for chicken, which eventually led into the idea of making buffalo chicken enchiladas. The idea was simple.
I took onions (1/2 of a medium- diced) and cut up chicken breasts (2.5 good size breasts) and sauteed it in a pan with olive oil. We salted and peppered the chicken and when it was cooked through we deglazed the pan with 1/3 of a bottle of beer (we used...you guessed it- Shiner Cheer) and then added four big spoons (serving spoons) of the wing dip to the hot pan. When the mixture was hot and bubbly, I rolled the chicken it flour tortillas, topped with the remaining sauce that was in the pan, and covered it in cheddar/ monteray jack cheese. Put the (about 8) enchiladas in a 350 degree oven for 10 minutes then enjoy. We really liked it with a bit of avocado, rice, beans, and sauteed squash and zucchini. The enchiladas were by no means mexican, but could work very well for our international (and future international) readers out there. Enjoy!