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!