Easy Buffalo Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with a spicy buffalo-style vegetable and bean mixture, topped with enchilada sauce and cheese, then baked. The flavors are bold and slightly spicy. A quick, hearty vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Cooking spray
- 1 teaspoon olive oil or avocado oil
- 1 medium zucchini, diced (1 ½-2 cups)
- 1 medium red or orange bell pepper, diced (1-1 ½ cup)
- 6 green onions, thinly sliced, white/light green and dark parts separated
- 3 cups cooked, shredded chicken (12 ounces)
- ⅔ cup Primal Kitchen Original Buffalo Sauce, plus 1-3 tablespoons more for serving (or homemade)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 (4-oz) can diced green chiles
- 1 ¼ cups (10-ounce can) red enchilada sauce (or homemade)
- 1 (14-ounce) can pinto beans, drained and rinsed (1 ½ cups)
- 1 ¾ cups shredded Monterey Jack and cheddar cheese blend, divided
- 6 corn tortillas, cut into 6 wedges
- Optional toppings for serving: ranch dressing, green onions, cilantro, crumbled blue cheese.
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1327mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 586mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.