Mexican Flag Buffalo Chicken Enchiladas

This quick and easy Buffalo chicken enchiladas recipe showcases the green, white, and red colors of the Mexican flag.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 343 Calories

Ingredients

• 2 skinless, boneless chicken breast halves
• 10 (8 inch) flour tortillas
• 2 tablespoons honey, or to taste
• 1 teaspoon olive oil, or as needed
• 1 orange bell pepper, cut into strips
• 6 ounces Greek yogurt
• 2 avocados, sliced, divided
• 4 ounces Manchego cheese, or to taste, grated
• 0.5 cup salsa verde (green salsa)
• 0.5 cup Buffalo wing sauce (such as Frank's RedHot®), divided
• 0.25 white onion, sliced

Recipe 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.