MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS
Buffalo chicken enchiladas with the green, white, and red of the Mexican flag, all in one dish! Quick and easy, with a surprising array of flavors. This is not a traditional Mexican dish, just a dish inspired by those flavors. It's mildly spicy. Add extra salsa verde when serving for a truly spicy flavor.
Provided by Home Chef Joel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h5m
Yield 10
Number Of Ingredients 11
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 23.6 mg, Fat 15.1 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 787.3 mg, Sugar 5.7 g
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Rana G
[email protected]I'm not sure what went wrong, but my enchiladas turned out really bland. The buffalo chicken filling had no flavor and the cheese was rubbery. I would not recommend this recipe.
Jxcko-B
[email protected]These enchiladas were just okay. The buffalo chicken filling was a bit dry and the cheese was not melted all the way through. I would not make these again.
Tazulislam Rubel
[email protected]I love the presentation of these enchiladas! The Mexican flag colors are so festive. I can't wait to try them.
Ruth Kabiru
[email protected]These enchiladas were delicious! The buffalo chicken filling was flavorful and the cheese was melted and gooey. I would definitely make these again.
Ahmed Dawa
[email protected]I had some leftover buffalo chicken and I decided to use it to make these enchiladas. They were so easy to make and they turned out great! I will definitely be making these again.
Mojammel 420
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them! He said they were the best enchiladas he's ever had. I would recommend this recipe to anyone who likes spicy food.
didelia choc
[email protected]I'm not a huge fan of buffalo chicken, but these enchiladas were surprisingly good! The cheese and sour cream helped to balance out the spice. I would definitely make these again.
Md masud Raba
[email protected]I love the idea of using buffalo chicken in enchiladas! It's a great way to add some spice and flavor to a classic dish. I can't wait to try this recipe.
Alek Tozievski
[email protected]These enchiladas were easy to make and turned out great! The buffalo chicken filling was flavorful and the cheese was gooey and melted perfectly. I would recommend this recipe to anyone looking for a quick and easy Mexican dish.
Mental Kaka
[email protected]I made these enchiladas for dinner last night and they were amazing! The flavors were perfect and the chicken was so tender. I will definitely be making these again soon.
Hanifa Abba
[email protected]These enchiladas were a hit at my party! Everyone loved the unique Mexican flag presentation and the buffalo chicken filling was delicious. I would definitely make these again.