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    You are in: Home / Recipes / Buffalo & Chicken Enchiladas Recipe
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    Buffalo & Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Angela Dawn's Note:

    Buffalo is a very lean and delicious alternative to beef. I enjoy it in this yummy and very nutritious version of enchiladas. They are fairly easy to make.

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    Units: US | Metric


    1. 1
      In a pan brown the buffalo in the oil for about 3-4 minutes. Add onion, bell pepper and garlic. Saute for another 3-4 minutes. Add salt to taste and help "sweat" the onion and pepper.
    2. 2
      Rinse black beans and add to the mixture.
    3. 3
      Then add green chilis, chili powder, Tequila, lime juice, cumin and ground pepper. Let simmer for 5 minutes on Med-High or until liquid starts to reduce and dissipate. stir in the shredded chicken. Remove from heat and let set for at least 5 minutes.
    4. 4
      Fill each tortilla with meat mixture and add a little bit of Queso Fresco and cheddar into each one. Fold into a burrito and place in a baking dish. I usually use two 8x 8x glass dishes. Pour the red enchilada sauce over the top and sprinkle with the Monterey Jack cheese.
    5. 5
      Bake in a 375F oven for 35 minutes or until the cheese is golden grown and it's completely heated through.
    6. 6
      Serve with sour cream and salsa on a bed of lettuce. They are fairly big. You may substitute more buffalo for the chicken or use beef for the whole thing. I just like it best with both.

    Ratings & Reviews:


    Nutritional Facts for Buffalo & Chicken Enchiladas

    Serving Size: 1 (410 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 696.3
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 7.9 g
    Cholesterol 64.2 mg
    Sodium 1327.6 mg
    Total Carbohydrate 82.4 g
    Dietary Fiber 10.2 g
    Sugars 4.8 g
    Protein 38.9 g

    The following items or measurements are not included:


    queso fresco

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