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Brueck's Buffalo Chicken Enchiladas

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On the table and ready to devoured in just 30 minutes, this flavor-packed mash-up of Buffalo chicken and enchiladas hits the spot every time.

Ingredients
  • Cooking oil and spray
  • Diced zucchini
  • Diced bell pepper
  • Green onions
  • Cooked, shredded chicken
  • Buffalo sauce – this one is a team favorite but you can also make your own
  • Chili powder
  • Ground cumin
  • Garlic powder
  • Diced green chiles – found in the international aisle of your grocery store in mild or hot
  • Red enchilada sauce – may use canned or jarred sauce or make your own
  • Pinto beans – canned and drained are quick and easy. May sub black beans if desired
  • Monterey Jack cheese – May sub cheddar cheese
  • Corn tortillas – May sub flour tortillas but we liked the flavor and texture of corn best when testing this recipe
  • Optional toppings for serving – ranch dressing, green onions, cilantro, crumbled blue cheese.

Instructions
  1. Place a large skillet (or lidded cast iron casserole dish) over medium-high heat. 
  2. Spray with cooking spray then add the olive oil, zucchini, bell pepper, and white and light green parts of the onions. 
  3. Sauté for 3-5 minutes or until soft.
  4. Add the shredded chicken, ⅔ cup buffalo sauce, chili powder, cumin, garlic powder, green chiles, enchilada sauce, and beans. 
  5. Stir and cook for 5-8 minutes until heated through.
  6. Stir in 1 cup shredded cheese then gently fold in the corn tortilla pieces until evenly coated.
  7. Reduce the heat to medium. Sprinkle with the remaining ¾ cup cheese, place the lid on top of skillet and let cook for 5-10 minutes or until the cheese has melted.

Optional step: 
  • Place skillet in the oven and broil for 3-4 minutes or until the cheese is bubbly and lightly browned.
  • Serve topped with a drizzle of ranch and buffalo sauce, dark parts of green onions, sliced or diced avocado, and/or blue cheese crumbles (optional)

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