The Mexican flag’s colors of green, white, and red are all combined in one dish: buffalo chicken enchiladas! With a surprising variety of flavors, it is quick and simple. This is simply a dish that was inspired by those flavors and is not a classic Mexican food. It has a little spice. When serving, add more salsa verde for a more potent flavor.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 enchiladas |
Ingredients
- 2 skinless, boneless chicken breast halves
- ½ cup Buffalo wing sauce (such as Frank’s RedHot®), divided
- 1 orange bell pepper, cut into strips
- ¼ white onion, sliced
- 2 tablespoons honey, or to taste
- 2 avocados, sliced, divided
- 6 ounces Greek yogurt
- ½ cup salsa verde (green salsa)
- 1 teaspoon olive oil, or as needed
- 10 (8 inch) flour tortillas
- 4 ounces Manchego cheese, or to taste, grated
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
- Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
- Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
- Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
- Lightly coat a 9×13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
- Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
- Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.
- Substitute Monterey Jack cheese for the Manchego, if desired.
- Salt and pepper are always needed in this dish; season to taste.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 787 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |