One Skillet Buffalo Ranch Chicken Enchiladas

1. Preheat the oven to 400°.

2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro.

3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.

4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.

5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy!