Healthy Buffalo Chicken Enchiladas : Wholesome and Flavorful
June 2, 2024
You’ll love how good these enchiladas are, they will become a new family favorite.
Give these healthy buffalo chicken enchiladas a try! This easy-to-make dish offers a delicious balance of flavor and nutrition.
With minimal prep and a quick bake in the oven, you’ll have a wholesome meal that’s sure to please in about 30min.
All about the ingredients:
- Chicken – look for good quality chicken, such as pasture raised. Here’s a link to find out more on pastured poultry : Maplewindfarm.com
- Cream cheese – I’ve tried a few cream cheese alternatives and by far, my favorite is Kite Hill almond cream cheese. The flavor and consistency is very close to regular cream cheese!
- Tortillas – almond flour are a great substitute for regular flour tortillas, they are thin and taste great in this recipe.
- Buffalo sauce – most buffalo sauces are made with bad oils and artificial ingredients. I highly recommend Primal Kitchen buffalo sauce, it’s made with avocado oil, it’s Keto and Paleo friendly, gluten free, and Whole 30 approved. And it’s delicious!
- Avocado oil – this oil is a healthy fat, good for reducing cholesterol. It has a higher smoke point than most plant cooking oils, which makes it great for sautéing, roasting, grilling, etc.
- Grass-fed butter – it’s more nutritious than regular butter, it contains more omega-3 fatty acids (good for cardiovascular health. It is also a good source of vitamin A (good for vision and immunity).
- Blue cheese dressing – not pictured below, but by drizzling blue cheese dressing on top, this ingredient will take your enchiladas to the next level! I’m on the hunt for a good-for-you alternative at the grocery store, but in the meantime, I make my own: Creamy and Healthy Blue Cheese Dressing.
Here’s a short video on how-to make these delicious and healthy buffalo chicken enchiladas!
Happy Cooking 🙂
Healthy Buffalo Chicken Enchiladas
Equipment
- 1 13" x 9" oven-safe dish
- 1 large pan
Ingredients
- 2 lbs. chicken tenderloins pasture raised
- salt and black pepper to taste
- ¼ cup avocado oil Organic
- 4 - 6 green onions divided
- ¼ tsp. cumin powder
- 8 oz. cream cheese made with almond milk Kite Hill brand
- 8.5 - 12 oz. buffalo sauce made with olive oil Primal Kitchen brand - divided
- 1 cup shredded cheddar cheese divided
- 4 tbsp. grass-fed salted butter
- 10 almond flour tortillas (uncooked) Siete brand
- 4 tbsp. crumbled blue cheese divided
- blue cheese dressing
Instructions
- Preheat oven to 400 degrees F.
- Cut chicken into small strips. Season with salt and pepper.
- In a large pan, add oil, heat it through in medium heat for 2 minutes, add chicken strips. Cook all sides of chicken, browning isn't necessary.
- While chicken is cooking, chop onions. Separate the whites from the greens.
- Add the onion whites and cumin powder in the pan, mix well and cook for about 1 minute.
- To the pan, add the cream cheese, 1/2 cup buffalo sauce, and cheddar cheese. Stir well until the cheeses are melted. Remove pan from heat.
- In a microwave-safe bowl, add butter and melt it. Add the remaining buffalo sauce to the melted butter and stir until well blended.
- Pour 2 tablespoons of the butter/buffalo sauce mixture on to a 9 x 13 in. oven-safe dish and spread evenly. This will prevent the enchiladas from sticking to the dish.
- Spoon the chicken mixture in the middle of a tortilla, roll the tortilla, and place the enchilada seam down on the baking dish. Repeat this step with the other tortillas, placing each enchilada next to each other.
- Pour the remaining butter/buffalo sauce mixture over the enchiladas. Sprinkle with the remaining cheddar cheese and blue cheese.
- Bake uncovered, in the middle oven rack, for approximately 10-15 minutes.
- Serve enchiladas by drizzling some blue cheese dressing on top, sprinkle the green parts of the onions, and more blue cheese if you'd like. A salad of mixed greens is a great side for these delicious enchiladas!
- Refrigerate leftovers. Use remaining buffalo sauce on enchiladas when reheating.
Tried this recipe?Let us know how it was!
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