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.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2skinless, boneless chicken breast halves
- ½cup Buffalo wing sauce (such as Frank's RedHot®), divided
- 1orange bell pepper, cut into strips
- ¼white onion, sliced
- 2tablespoons honey, or to taste
- 2avocados, sliced, divided
- 6ounces Greek yogurt
- ½cup salsa verde (green salsa)
- 1teaspoon olive oil, or as needed
- 10(8 inch) flour tortillas
- 4ounces Manchego cheese, or to taste, grated
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
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.Step 3
Bake in the preheated oven until chicken is tender, about 1 1/2 hours.Step 4
Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.Step 5
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.Step 6
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.Step 7
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.Step 8
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.