Description
Make this easy enchilada recipe with pantry staples! Using cans of chicken, salmon, or chickpeas, to create a buffalo spiced meal for dinner tonight!
Ingredients
Units
Scale
- 8 ounces shredded chicken or other protein of choice (see notes)
- 4 ounces cream cheese, softened
- 4 ounces plain Greek yogurt
- 2 cups shredded Mexican cheese or non dairy cheese, divided
- 1 cup hot sauce or wing sauce, divided (plus more for serving)
- 1 small bunch green onions, thinly sliced (white and green parts separated)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 3 Tablespoons unsalted butter or vegan butter
- 3 Tablespoons water
- 10 (7-inch) corn tortillas or 6 (10-inch) gluten free flour tortillas
- 3 to 4 Tablespoons crumbled feta cheese
- Garnishes - cilantro, green onion, and/or sliced jalapeños
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray.
- In a large mixing bowl, gently combine the cooked protein of choice, softened cream cheese, yogurt, 1 cup shredded cheese, 1/3 cup buffalo sauce, white parts of the scallion, cumin and paprika.
- To make the buffalo sauce, add the butter to a small saucepan and melt on low-medium heat. Then whisk in the remaining 2/3 cup hot sauce and 3 tablespoons water until smooth. Set aside. Alternatively, the butter may be melted in a microwave safe bowl.
- Microwave the tortillas 3 at a time until warm (15-20 seconds). Cover and keep warm between damp paper towels.
- Spoon a portion of the meat mixture down the middle of each tortilla with 1 Tablespoon buffalo sauce on top. Roll the tortillas up and place them side by side, seam-side down, in the prepared pan.
- Pour the remaining buffalo sauce mixture over the pan of tortillas. Sprinkle with the remaining 1 cup cheese and feta cheese. Bake until the cheese is melted and bubbly, 15 to 17 minutes. Remove and garnish with chopped cilantro, green onion and/or sliced jalapenos.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Substitutes – Boneless canned chicken, diced cooked chicken sausage, or boneless canned salmon can be used in place of shredded chicken. Vegetarian options include drained canned chickpeas, beans, quinoa, or lentils. Non-dairy shredded cheese and cream cheese, and/or vegan butter may be substituted.
Freezing: Freeze before or after baking. For best convenience, bake first, let cool, then cover tightly and freeze. Thaw overnight in the refrigerator before reheating until warmed through. Add fresh garnishes just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Sugar: 2.5 g
- Sodium: 931.8 mg
- Fat: 20.9 g
- Saturated Fat: 9.8 g
- Carbohydrates: 15.2 g
- Fiber: 2 g
- Protein: 15.2 g
- Cholesterol: 62.7 mg
