Fast food! Buffalo chicken pizza and enchiladas

Preheat the oven to 425ºF. In a small pot, melt the butter with the hot sauce, stir well, and remove from the heat. Add the chicken and mix well. Spread the blue cheese dressing on the pizza crust, then top with the chicken mixture. (Don’t worry if it’s messy, because it will be). Top with the mozzarella. Bake until bubbly, brown, and awesome looking, 12 to 15 minutes. Sprinkle with the cilantro, cut into wedges, and serve.

Preheat the oven to 350ºF. In a bowl, mix the chicken, salsa, green chiles, and chipotles together well. Pour half of the cream into the bottom of a 9 x 13–inch baking dish. Pour the chicken broth into a wide bowl and submerge a flour tortilla until well moistened, about 30 seconds. Remove and place about 1⁄8 of the chicken mixture in the middle of the tortilla, roll it up like a cigar, and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the remaining 1 cup cream over the top. Bake until starting to brown nicely, about 30 minutes, and serve with a little cilantro.