Name: Zesty Buffalo Chicken Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 8 large flour tortillas; 2 large chicken breasts, halved; 1/2 cup chicken broth; 1/2 teaspoon salt; 1 1/2 cups shredded cheddar cheese; 3/4 cup ranch dressing, divided into 1/2 cup and 1/4 cup; 3 green onions, finely chopped; 8 oz cream cheese, divided into 4 oz portions; 1/2 cup hot sauce, divided into 1/4 cup portions

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

This dish combines creamy chicken bursting with spicy buffalo flavors, encased in soft tortilla and coated with a zesty cheesy sauce. It's a delightful twist to traditional enchiladas, perfect for spice lovers.

Milk

Eggs

Wheat

Seasonings

gram

garlic powder

black pepper

Tortillas & Wraps

flour tortilla

Poultry

chicken breast

Stocks & Broths

milliliter

chicken broth

salt

Cheese

shredded cheddar cheese

Salad Dressings

ranch dressing

Fresh Vegetables

green onion

cream cheese

Condiments

hot sauce

Trans fatty acids

Carbohydrates

Potassium

Minerals

Sodium

Vitamin K

Vitamins

Vitamin E

Folic Acid (B9)

Selenium

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Choline

Beta-cryptoxanthin

Lycopene

Lactose

Lutein+zeaxanthin

Dietary Folate Equivalents

Protein

Dietary Fiber

Sugar

Water

Calories

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Zinc

Copper

Manganese

Vitamin B6

Beta-carotene

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Swiss-Style Chicken Enchiladas

Zesty Buffalo Chicken Enchiladas

Baking Goods

Bakery

Meat & Seafood

Meal

Dairy

Condiment & Toppings

Produce

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Preheat the oven to 400 degrees Fahrenheit.

In your Instant Pot, add chicken breasts, 4 oz of cream cheese, 1/2 cup of ranch dressing, 1/4 cup of hot sauce, chicken broth, salt, black pepper, and garlic powder.

Seal the Instant Pot and set the vent to sealed.

Set the Instant Pot to the manual mode and cook for 15 minutes.

While the chicken is cooking, put the remaining 4 oz of cream cheese, 1/4 cup hot sauce, and 1/4 cup ranch dressing into a small saucepan.

Cook the saucepan mixture over low heat until the cream cheese melts, stirring regularly to ensure the mixture is smooth.

After the Instant Pot finishes cooking, release the pressure.

Remove the chicken from the Instant Pot and shred it into bite-sized pieces.

Add two ladles of the sauce from the Instant Pot into the saucepan to thin out the cream cheese mixture.

Place shredded chicken, a sprinkling of cheddar cheese onto the center of a tortilla, roll the tortilla tightly and place it into a casserole dish. Repeat until all tortillas are filled.

Stir remaining shredded cheese into the saucepan mixture and pour the cheesy sauce over the filled tortillas.

Bake the enchiladas in the oven for 15 minutes or until the sauce thickens and is bubbling.

Remove the enchiladas from the oven and sprinkle finely chopped green onions on top before serving.

Zesty Buffalo Chicken Enchiladas

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