Name: Mexican Flag Buffalo Chicken Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Skinless, boneless chicken breast halves - 2; Buffalo wing sauce (such as Frank's RedHot®), divided - ½ cup; Orange bell pepper, cut into strips - 1; White onion, sliced - ¼; Honey, or to taste - 2 tablespoons; Avocados, sliced, divided - 2; Greek yogurt - 6 ounces; Salsa verde (green salsa) - ½ cup; Olive oil, or as needed - 1 teaspoon; Flour tortillas - 10 (8 inch); Manchego cheese, or to taste, grated - 4 ounces

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Flag Buffalo Chicken Enchiladas

1. Skinless, boneless chicken breast halves - 2

2. Buffalo wing sauce (such as Frank's RedHot®), divided - ½ cup

3. Orange bell pepper, cut into strips - 1

4. White onion, sliced - ¼

5. Honey, or to taste - 2 tablespoons

6. Avocados, sliced, divided - 2

7. Greek yogurt - 6 ounces

8. Salsa verde (green salsa) - ½ cup

9. Olive oil, or as needed - 1 teaspoon

10. Flour tortillas - 10 (8 inch)

11. Manchego cheese, or to taste, grated - 4 ounces

How to cook deliciously - Mexican Flag Buffalo Chicken Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until chicken is tender, about 1 1/2 hours.

4. Stage

Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.

5. Stage

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.

6. Stage

Lightly coat a 9x13-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.

7. Stage

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.

8. Stage

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.