Enchiladas with Buffalo Chicken in the Colors of Mexico

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). Place the chicken in a baking dish and toss it with 1/4 cup of wing sauce. Scatter the bell pepper and onion on top, then drizzle a little honey over everything. Cover the dish with foil and bake until the chicken is tender, about an hour and a half.

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. Once the chicken is done, move it to a cutting board and shred it with a fork or tongs. Save the peppers and onions from the baking dish, and mix the shredded chicken with the remaining 1/4 cup of wing sauce.

Step 3

Lightly oil a 9x13-inch baking dish. Grab a tortilla and pile on some of the shredded chicken, along with some of the roasted peppers and onions. Roll it up and place it seam-side down in the dish. Repeat with the rest of the tortillas. Spoon some of the avocado sauce over each enchilada, spreading it out so they’re all lightly coated, but save a bit of the sauce for serving. Sprinkle most of the Manchego cheese over the top.

Step 4

Pop the dish back in the oven for about 10 minutes, or until the cheese is melted and bubbly. When you’re ready to serve, add a little more sauce and cheese on each plate, along with some of the remaining avocado slices. Enjoy!