Delicious Buffalo Chicken Enchiladas: A Colorful Twist on a Classic Mexican Dish

Ingredients

• 2 chicken breast halves without skin and bones
• ½ cup of Buffalo wing sauce (like Frank's RedHot®), split into portions
• 1 bell pepper in a vibrant orange hue, sliced into strips
• ¼ of a white onion, thinly sliced
• Honey, about 2 tablespoons or as desired
• 2 avocados, sliced and separated
• A generous 6 ounces of creamy Greek yogurt
• ½ cup of zesty salsa verde, or green salsa
• A drizzle of olive oil, adjust quantity as needed
• 10 soft flour tortillas, each measuring 8 inches
• Grated Manchego cheese, approximately 4 ounces or to your liking

Step 1

Preheat your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius) to get things started.

Step 2

Get your chicken snug in a baking dish and generously brush on a quarter cup of zesty wing sauce. Layer on slices of bell pepper and onion, then generously drizzle a touch of honey over the mix. Secure everything under a foil blanket.

Step 3

Let it all bake in the cozy oven until the chicken is tender, which usually takes about an hour and a half.

Step 4

In the meantime, whip up a creamy avocado sauce by blending ripe avocados, Greek yogurt, and tangy salsa verde until it's velvety yet still has a bit of texture.

Step 5

Once the chicken is done, transfer it to a cutting board, keeping the flavorful drippings aside along with the bell pepper and onion. Use tongs or a fork to shred the chicken, then toss it with the remaining wing sauce.

Step 6

Prepare a baking dish by lightly greasing it with a drizzle of olive oil. Fill each tortilla with a portion of the shredded chicken, bell pepper, and onion, then roll them up and line them snugly in the dish.

Step 7

Drizzle a dollop of the avocado sauce over each enchilada, ensuring they are evenly coated. Save some sauce for later. Sprinkle the majority of the luscious Manchego cheese on top.

Step 8

Pop the dish back in the oven until the cheese is gooey and irresistible, usually around 10 minutes. Serve each enchilada with an extra drizzle of sauce and a sprinkle of cheese, topping it off with slices of ripe avocado.