Buffalo Chicken Enchiladas Inspired by the Mexican Flag

Ingredients

• 2 skinless, boneless chicken breast halves
• ½ cup Buffalo wing sauce (such as Frank's RedHot®), divided
• 1 orange bell pepper, cut into strips
• ¼ white onion, sliced
• 2 tablespoons honey, or to taste
• 2 avocados, sliced, divided
• 6 ounces Greek yogurt
• ½ cup salsa verde (green salsa)
• 1 teaspoon olive oil, or as needed
• 10 (8 inch) flour tortillas
• 4 ounces Manchego cheese, or to taste, grated

Step 1

Heat your oven to 350°F (175°C). Toss the chicken in 1/4 cup of wing sauce and spread it out in a baking dish. Top it with the bell peppers and onions, then drizzle a bit of honey over everything. Cover the dish with foil and bake for about an hour and a half, until the chicken is nice and tender.

Step 2

While the chicken cooks, blend together the avocados, Greek yogurt, and salsa verde until you get a sauce that’s mostly smooth but still has a little texture to it. When the chicken is done, move it to a cutting board and drain out the juices, keeping the peppers and onions aside. Shred the chicken with forks or tongs, then mix in the remaining 1/4 cup of wing sauce.

Step 3

Lightly oil a 9x13-inch baking dish. Spoon some of the shredded chicken onto each tortilla, add some peppers and onions, then roll them up and place them seam-side down in the dish. Spread a bit of that avocado sauce over each enchilada, saving some for later, then sprinkle most of the Manchego cheese on top.

Step 4

Pop the dish in the oven for about 10 minutes, just until the cheese melts. When you serve, add a little extra sauce and cheese to each plate, and garnish with the leftover avocado slices. Enjoy!