Happy June, friends!
School just wrapped for us, and we’re officially coasting into summer. We’re planning for slower days, more family time, and soaking up the season with an incoming 9th grader (how did that happen?!), a 4th grader, and a 2nd grader.
We’ve been living at the grill lately, and I’ve been baking through all the feelings—because somehow watching your kids grow up stings less when you’re busy measuring almond flour and coconut sugar. But when it comes to dinner, I’m still all about easy, one-pan meals—and this week’s recipe is just that.
All three of my kids are obsessed with buffalo wings right now. I make them occasionally, but they destroy my oven (hi, crispy chicken skin at 450°F), and no one ever eats all the meat off the bones. So, I took their favorite flavors and turned them into a fun, one-pan enchilada bake that’s way less messy and just as satisfying. I hope it brings some joy (and ease) to your table this week!
xo
Danielle
Live Q&A Replay
We had a great Q&A this week! We discussed what I eat during a flare up, high protein and egg-free breakfasts, current projects I’m working on (and dream projects!!), evening cravings, if I’m into fasting, non-toxic skincare, and so much more!
Links for things we discussed!
Collagen Peptides (or Thrive Market Brand)
The Difference Between Bone Broth Protein and Collagen Peptides
Buffalo Chicken Enchiladas
Serves 4 to 6
TOOLS
INGREDIENTS
4 cups shredded rotisserie chicken
1 1/2 cups buffalo sauce
3/4 cups dairy-free Ranch Dressing
1 cup shredded cheddar cheese (or 3 tablespoons nutritional yeast)
½ teaspoon pink Himalayan salt
¼ teaspoon fresh cracked pepper
12 8-inch grain-free tortillas or crepes
2 green onions, thinly sliced
optional : 1/4 cup crumbled Gorgonzola or dairy-free blue cheese
METHOD
Preheat oven to 375F.
Mix the chicken with 1/2 cup of the sauce and 1/2 cup of the Ranch dressing. Stir in 1/2 cup of the cheddar cheese or nutritional yeast. Season to taste with salt and pepper.
Wrap the tortillas in a damp cloth and place them into the preheated oven for 15 minutes to warm them and make them more pliable.
Mix the remaining 1 cup buffalo sauce with 2 tablespoons melted ghee and 2 tablespoons water. Pour 1/2 cup of that mixture into the bottom of an 9x12 baking dish.
Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheddar, if using, and cover tightly. Bake, covered, until the cheese is melted and bubbly, 15 to 17 minutes, then uncover and bake 10 to 12 minutes longer, until the edges are bubbling.
Remove from the oven and drizzle with the remaining ¼ cup of ranch dressing and sprinkle with green onions. Sprinkle crumbled cheese over top, if desired.
MAKE IT AHEAD
Store in an airtight container in the fridge for up to 7 days. Reheat, covered, in an oven set to 350F for 15 minutes.
SUBSTITUTIONS
Rotisserie chicken → ground turkey, shredded beef, pulled pork, diced and roasted sweet potato, or jackfruit
Buffalo sauce → BBQ sauce, enchilada sauce
Dairy-free ranch → green goddess, or plain coconut yogurt mixed with lemon and garlic powder
Shredded cheddar → dairy-free mozzarella like Miyokos, or 3 tablespoons nutritional yeast
Crumbled blue cheese → dairy-free blue cheese like Nuts For Cheese brand, or Violife feta
Tortillas → steamed cabbage leaves (boil for 2-3 minutes and pat dry), blanched collard greens (trim stem and blanch 30 seconds), grain-free wraps or store-bought almond flour tortillas (like Siete, Trader Joe’s, or Maria & Ricardo’s brand)
Optional add-ins → chopped celery, shredded carrots, spinach, or roasted sweet potato cubes
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