One Skillet Buffalo Ranch Chicken Enchiladas

One Skillet Buffalo Ranch Chicken Enchiladas

from halfbakedharvest.com

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 1 tablespoon fajita seasoning
  • 1 yellow onion, sliced
  • 2 poblano peppers, chopped
  • kosher salt
  • black pepper
  • 1 cup beer ((or use water))
  • 1 cup buffalo sauce
  • 1/2 cup salsa verde
  • 1/2 cup chopped cilantro
  • 4 ounces cream cheese, room temp
  • 1/4 cup plain greek yogurt
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 2 teaspoons dried dill
  • 1 teaspoon smoked paprika
  • 1 1/2 cups shredded Mexican cheese blend
  • 6 tortillas, warmed
  • avocado, limes, and cilantro, for serving

Directions

  1. 1

    1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro. 3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy!