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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Adrian Harness
[email protected]I can't wait to try these enchiladas!
MD Sizen islan
[email protected]These enchiladas are perfect for a party.
Mdsazzad Shikdar
[email protected]I had to make a few substitutions, but the enchiladas still turned out great.
Mr Technician
[email protected]These enchiladas were a bit too spicy for my taste.
Mohammed Juma
[email protected]Yum!
Mrs panna Begum
[email protected]I'll definitely be making these enchiladas again.
Peer bux Raaz
[email protected]These enchiladas were delicious! I made them for my family, and they all loved them.
Deborah Otchere Donkor
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I hoped. The buffalo chicken was dry, and the avocado sauce was bland.
Walip Khan
[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.
Kanxa Tamang
[email protected]I love the combination of flavors in these enchiladas. The buffalo chicken is perfectly complemented by the creamy avocado sauce.
Neandre Benson
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly.
Shihab mridha
[email protected]I'm not usually a fan of buffalo chicken, but these enchiladas changed my mind. The sauce was perfectly balanced, and the chicken was juicy and tender.
MI Siddiqui
[email protected]These enchiladas were a hit at my Cinco de Mayo party! The flavors were amazing, and the presentation was beautiful. I'll definitely be making these again.