Mexican Flag-Inspired Buffalo Chicken Enchiladas

Ingredients 0/11

Step 1

Preheat your oven to 350°F (175°C). Put the chicken in a baking dish and coat it with a quarter cup of wing sauce. Toss the bell peppers and onions on top, then drizzle a little 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 one and a half avocados, some Greek yogurt, and salsa verde until the sauce is mostly smooth but still has a bit of texture.

Step 3

Once the chicken is done, transfer it to a cutting board and shred it with a fork or tongs. Drain the liquid from the baking dish, but set aside the cooked peppers and onions. Mix the shredded chicken with the remaining quarter cup of wing sauce.

Step 4

Lightly grease a 9x13-inch baking dish with olive oil. Lay out your tortillas and fill each with some of the shredded chicken and the pepper and onion mixture. Roll them up and place them seam-side down in the dish.

Step 5

Spoon some of the avocado sauce over the enchiladas, spreading it so each one is coated, but save some sauce for serving later. Sprinkle most of the grated Manchego cheese on top. Pop the dish back in the oven for about 10 minutes, until the cheese is melted and bubbly.

Step 6

When you’re ready to serve, add a little extra sauce and cheese on top, along with some fresh avocado slices. Enjoy!