2 tbsp avocado oil
1/2 small onion, diced
2 large carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1lb ground chicken
1/3 cup blue cheese dressing (or ranch)
1/2 cup buffalo sauce
1 cup shredded mozzarella cheese
12 corn tortillas
Preheat oven to 350F and line two baking sheets with parchment paper.
Heat a saute pan over medium-high heat. Add oil.
Once hot, add onion, carrots, and celery. Cook 6-7 minutes or until softened.
Add in garlic and ground chicken, cook another few minutes until no longer pink.
Turn off heat, drain any excess liquid. Stir in blue cheese and buffalo sauce.
Line tortillas up on baking sheets. Add 1/2 cup meat mixture to one side of each tortilla, and top that with a sprinkle of mozzarella cheese.
Place in oven for 3 minutes, and once cheese is melted, fold tortillas in half using the cheese as the ‘glue’ to help the tortilla stay folded.
Bake for 20-25 minutes or until golden. Enjoy!
Category: dinner, lunch, meal-prep, gluten-free Method: bake Cuisine: Mexican Diet: Gluten Free