One Skillet Buffalo Ranch Chicken Enchiladas

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 tablespoon fajita seasoning
• 1 yellow onion, sliced
• 2 poblano peppers, chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 cup beer (or water)
• 1 cup buffalo sauce
• 1/2 cup salsa verde
• 1/2 cup chopped cilantro
• 4 ounces cream cheese, softened
• 1/4 cup plain Greek yogurt
• 1 tablespoon dried parsley
• 1 tablespoon dried chives
• 2 teaspoons dried dill
• 1 teaspoon smoked paprika
• 1.5 cups shredded Mexican cheese blend
• 6 tortillas, warmed
• Avocado, limes, cilantro, and jalapeños (for serving)

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Cook chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add ground chicken, onion, poblano peppers, red pepper flakes, salt, and pepper. Cook until chicken is browned and cooked through.
3. Add sauce: Stir in beer, buffalo sauce, and salsa verde. Simmer for 5-8 minutes. Remove from heat and stir in cilantro.
4. Make filling: In a bowl, combine cream cheese, yogurt, parsley, chives, dill, smoked paprika, salt, and pepper. Stir in half of the shredded cheese.
5. Assemble quesadillas: Spoon the cream cheese mixture down the center of each tortilla. Tuck and roll. Place tortillas, seam side down, in the skillet over the chicken mixture. Top with remaining cheese.
6. Bake: Bake for 15-20 minutes, or until cheese is melted and bubbly.
7. Serve: Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños.

Optional additions:

• For extra heat: Add a tablespoon of hot sauce to the cream cheese mixture.
• For a smoky flavor: Add a teaspoon of smoked paprika to the fajita seasoning.
• For a tangy kick: Add a tablespoon of lime juice to the salsa verde.

Enjoy your delicious and flavorful Buffalo Chicken Quesadillas!