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One Skillet Buffalo Ranch Chicken Enchiladas

Make One Skillet Buffalo Ranch Chicken Enchiladas for a bold, easy weeknight dinner that's ready in about 40 minutes.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound ground chicken
• 1 tablespoon fajita seasoning
• 1 yellow onion, sliced
• 2 poblano peppers, chopped
• kosher salt
• black pepper
• 1 cup beer (or use water)
• 1 cup buffalo sauce
• 1/2 cup salsa verde
• 1/2 cup chopped cilantro
• 4 ounces cream cheese, room temp
• 1/4 cup plain greek yogurt
• 1 tablespoon dried parsley
• 1 tablespoon dried chives
• 2 teaspoons dried dill
• 1 teaspoon smoked paprika
• 1 1/2 cups shredded Mexican cheese blend
• 6 tortillas, warmed
• avocado, limes, and cilantro, for serving

Instructions

Step 1: Preheat the oven

Preheat the oven to 400°F and get an oven-safe cast-iron skillet ready on the painted pine surface; this first small step readies the cooking vessel and the rhythm of the recipe so you can move quickly once the filling is hot. While the oven warms, unwrap the cream cheese to soften a bit on the counter and set tortillas aside to warm briefly when you assemble.

Notes

• Soften cream cheese at room temperature for easier mixing.
• Warm tortillas briefly to prevent cracking when rolling.
• Taste for salt before adding more, as buffalo sauce can be salty.
• Reheat leftovers in the oven for best texture; microwave for speed.