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
CREAMY BUFFALO CHICKEN ENCHILADAS
I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 477 calories, Fat 27g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1195mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
BUFFALO CHICKEN ENCHILADAS
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
- Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
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EASY BUFFALO CHICKEN ENCHILADAS WITH CELERY SALSA
From myrecipes.com
5/5 (1)Category Main Dish And Entrees
- Preheat oven to 375°F. Stir together enchilada sauce, buffalo sauce, and ranch in a medium bowl.
- Stir together chicken, cream cheese, 1 cup of the shredded cheese, and 3/4 cup of the enchilada sauce mixture in a large bowl. Place 1/3 cup chicken enchilada mixture into center of each tortilla; roll to seal.
- Coat bottom of a 13 x 9-in. dish with 1/4 cup of the sauce mixture. Arrange rolled enchiladas seam side down in dish. Spread remaining sauce evenly over enchiladas; sprinkle with remaining shredded cheese. Bake in preheated oven until golden and bubbly, about 30 minutes.
- While enchiladas bake, stir together celery, carrot, onion, jalapeño, lime juice, olive oil, and salt in a small bowl; set aside.
BUFFALO CHICKEN ENCHILADAS RECIPE - SOUTHERN LIVING
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Category EntreeTotal Time 50 mins
- Preheat oven to 400°F. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside. Stir together cream cheese and 1/3 cup of the buffalo sauce in a small bowl until well blended.
- Heat oil in a large nonstick skillet over medium-high. Add bell pepper, celery, onion, and white and light green parts of scallions; sprinkle with salt, and cook, stirring often, until vegetables are slightly softened, 3 to 4 minutes. Remove from heat.
- Place softened tortillas on a work surface. Spread 1 tablespoon cream cheese mixture in center of each tortilla; top each with 2 tablespoons Monterey Jack, 1/4 cup shredded chicken, and 2 tablespoons vegetable mixture. Roll up, and place enchiladas, seam side down, in prepared baking dish. Line dish with 2 rows of 6 enchiladas; place 4 more enchiladas, overlapping if necessary, in remaining space of prepared dish.
- Stir together butter and remaining 1/3 cup buffalo sauce; drizzle over enchiladas. Sprinkle with remaining 1/2 cup Monterey Jack, and drizzle with blue cheese dressing. Sprinkle with crumbled blue cheese. Cover with aluminum foil, and bake in preheated oven until cheese is melted and bubbly, 15 to 17 minutes. Uncover and sprinkle with dark green parts of sliced scallions.
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