THE RECIPE JOURNAL · Main Course
Enchiladas de Buffalo Chicken in Mexican Flag Style
Spice up your dinner with a bold twist on classic enchiladas, featuring zesty buffalo chicken wrapped in vibrant tortillas inspired by the Mexican flag. This colorful and flavorful dish is perfect for sharing with friends and family.
FROM THE KITCHEN • Enchiladas de Buffalo Chicken in Mexican Flag Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Place the chicken in a baking dish and toss it with a quarter cup of wing sauce. Top with the bell peppers and onions, then drizzle a little honey over everything. Cover the dish with foil and bake until the chicken is nice and tender, about an hour and a half.
02
Step 2
While the chicken cooks, blend together the avocados, Greek yogurt, and salsa verde until you get a mostly smooth sauce with a bit of texture still left. Once the chicken is done, take it out and transfer to a cutting board. Drain the juices, but keep the peppers and onions. Shred the chicken with a fork or tongs, then mix in the remaining wing sauce.
03
Step 3
Lightly oil a 9x13-inch baking dish. Fill each tortilla with some shredded chicken and a bit of the peppers and onions, then roll them up and place seam-side down in the dish. Spoon the avocado sauce over the top, spreading it around so each enchilada gets a good coating. Save a little sauce for serving. Sprinkle most of the grated Manchego cheese over everything.
04
Step 4
Pop the dish into the oven again and bake just until the cheese melts, about 10 minutes. When you serve, add a bit more sauce and cheese on top, along with some of the leftover avocado slices. Enjoy!
Why you’ll love it
This dish combines the spicy kick of buffalo chicken with the fresh flavors of Mexican cuisine. It’s colorful, vibrant, and perfect for impressing guests or enjoying a festive family meal. The blend of creamy, spicy, and tangy tastes keeps every bite exciting.
How to serve
Serve with a side of Mexican rice or refried beans to complete the meal. A simple green salad with lime dressing adds freshness. Garnish with chopped cilantro and a squeeze of lime for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the tortillas soft. You can also freeze the enchiladas for up to 2 months; thaw overnight before reheating.
