One Skillet Buffalo Ranch Chicken Enchiladas
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. 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!
One Skillet Buffalo Ranch Chicken Enchiladas
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About this Recipe
Craving a comforting, flavor-packed dinner that’s surprisingly simple to make? These One Skillet Buffalo Ranch Chicken Enchiladas deliver a bold, creamy, and satisfying meal with minimal fuss, perfect for any night of the week.
The genius of this recipe lies in its single-skillet preparation, which means all the savory ingredients meld together beautifully, creating a depth of flavor that usually requires more effort. You’ll love how the ground chicken, seasoned with fajita spices, harmonizes with vibrant poblano peppers and sweet yellow onion, all coming together in one pan for an easy cleanup.
Prepare for a taste experience that balances a zesty buffalo kick with the rich, herby creaminess of a ranch-inspired filling. The ground chicken provides a hearty base, complemented by the subtle tang of salsa verde. The blend of cream cheese, plain Greek yogurt, dried parsley, chives, dill, and smoked paprika creates a luscious, savory sauce that coats every bite. Each tortilla, filled with this incredible mixture and topped with melted Mexican cheese, offers a comforting texture that makes this dish truly irresistible. It's a robust meal that feels both familiar and exciting.
Easily customize these enchiladas to suit your pantry or preferences. While ground chicken is fantastic, feel free to substitute it with ground turkey or even black beans for a vegetarian option. If you don't have beer on hand, water works perfectly as an alternative. Don't be afraid to experiment with different shredded cheese blends for a unique twist.
These enchiladas are a complete and satisfying meal on their own, ideal for a cozy family dinner or a casual get-together with friends. Serve them fresh from the skillet, garnished generously with slices of avocado, a squeeze of fresh lime, and a sprinkle of chopped cilantro to brighten the flavors even further.