one skillet cheesy buffalo jackfruit enchiladas
Your favorite buffalo ranch chicken enchiladas without the balk-balk-balk.
Ingredients
- 1 large yellow onion, diced
- 1 red bell pepper, dived
- 1 tbsp chipotle chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp tomato paste
- 1 cup buffalo sauce
- 1 cup beer, or vegetable broth
- 2 tbsp butter
- 1/2 cup cilantro
- 2 cups shredded Mexican blend cheese
- 8 flour tortillas
- green onions, avocado, and cilantro, for serving
filling
- 1 can jackfruit, drained
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 4 oz plain cream cheese, softened
- 1/4 cup plain whole milk Greek yogurt
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium. Saute the onion and pepper until softened, about 5 minutes. Stir in the chipotle chili powder, smoked paprika, garlic, onion, oregano, cumin, and tomato paste until fragrant, about 1-2 minutes longer.
- Pour in the beer, buffalo sauce, and drop in the butter. Season with a good pinch of salt and pepper. Bring to a simmer and cook until slightly thickened, about 10 minutes. If the sauce thickens too much, add another 1/4 cup of beer. Remove the pan from the heat and stir in the cilantro.
- In a large bowl, combine the ingredients for the filling, including 1 cup of the cheese, until well mixed.
- Warm the tortillas in the microwave under a damp paper towel for 20-30 seconds. Spoon 1/8 of the mixture into one of the tortillas and roll. Nestle seam-side down into the sauce. Repeat with the remaining tortillas and filling.
- Sprinkle with the remaining cheese and transfer to the oven for 15-20 minutes until the cheese melts and the sauce bubbles. Serve with avocado, green onions, extra cilantro, and any other desired toppings.
Notes
*If you don't have an oven-safe skillet: Make the sauce as directed in a pan on the stove. Transfer the sauce to a 9 x 13 inch casserole dish or cake pan. Proceed with the recipe as directed.
*Tortillas: I used fajita-sized flour tortillas. Corn tortillas are acceptable as well!