Buffalo Chicken Enchiladas
These Buffalo Chicken Enchiladas deliver bold, spicy chicken and creamy cheese in every bite. This crowd pleasing meal bakes up to perfection and is on the table in under an hour!
You know those nights when you want something different?
But you don’t want to do a lot of extra work.
Well, my friends, these buffalo chicken enchiladas are just the thing to get everyone running to the table!
They are the perfect mashup of bold wing flavor with the classic Mexican comfort food.
Creamy, spicy chicken filling tucks neatly into soft tortillas.
The whole thing gets topped with enchilada sauce and topped with cheese so it bakes into a bubbly, melty pan of goodness.
Guaranteed to break you out of any food rut fast!
Ingredients
To make these you’ll need:
- Chicken– Cooked shredded chicken. This is the perfect recipe to use rotisserie. You could even use drained canned chicken.
- Cream cheese– Softened and cubed
- Sour cream– Full fat
- Wing sauce– Your favorite kind. We like Frank’s, but use what you like.
- Garlic– Minced
- Cumin– Just a little
- Tortillas– Fajita sized flour tortillas
- Cheese– Pepper jack but you could also substitute cheddar or Mexican blend
- Enchilada sauce– Red. Use any spice level you like, but keep in mind the buffalo sauce and hot sauce both add heat.
- Butter– Melted
- Hot sauce– Your favorite kind.
- Ranch dressing– Optional. You could also use blue cheese dressing
- Garnish– Sliced green onions
How to Make
Using precooked chicken makes these buffalo chicken enchiladas easy!
Start by mixing the chicken, cream cheese, sour cream, buffalo sauce, garlic, and cumin together in a large mixing bowl to make the filling.
Spoon the filling evenly down the center of each tortilla in a line.
Roll them up tightly and place seam side down in a 9×13″ baking dish sprayed with nonstick spray.
Repeat until all the tortillas have been filled and added to the dish.
Then mix the enchilada sauce, butter, hot sauce, and 1/2 cup of ranch dressing together until it’s evenly combined.
Pour the sauce evenly out overtop of the enchiladas, covering them as much as possible.
Sprinkle the shredded cheese evenly out overtop.
Bake at 350° for 25-30 minutes.
Take the hot dish out of the oven and let it rest for 5-10 minutes.
Drizzle the remaining ranch dressing over the enchiladas and top them with sliced green onions.
Serve warm and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish or in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until warmed through and the cheese is remelted.
Tips and Tricks
- These don’t need any toppings but you could top them with cilantro, avocado slices, extra sour cream or dressing, or sliced jalapenos.
- Control the heat level by choosing your buffalo sauce and enchilada sauce accordingly. Most brands of buffalo sauce have multiple heat levels available. And enchilada sauce is normally available in mild, medium, or spicy.
- Make sure to use flour tortillas and not corn tortillas. Most corn tortillas don’t come in fajita size and corn tortillas are harder to roll than flour tortillas.
- To soften your tortillas before rolling you can put them on a plate covered with a damp paper towel and microwave them for between 15 and 30 seconds.
Other Buffalo Chicken Recipes
Buffalo chicken enchiladas are a bold mash up of two deliciously zesty dishes.
Make them and enjoy!
Looking for other unique buffalo chicken recipes?
Try these:
If you’ve tried these BUFFALO CHICKEN ENCHILADAS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Buffalo Chicken Enchiladas
Ingredients
- 4 cups cooked, shredded chicken
- 8 oz cream cheese softened and cubed
- 1/4 cup sour cream
- 2/3 cups buffalo wing sauce
- 1 tbsp minced garlic
- 1/2 tsp ground cumin
- 1 1/2 cups pepper jack cheese
- 8 fajita size flour tortillas
- 1 cup red enchilada sauce
- 3 tbsp melted butter
- 1 tbsp hot sauce
- 1 cup ranch dressing divided, optional
- 1/4 cup sliced green onions for garnish
Instructions
- Add the chicken, cream cheese, sour cream, buffalo sauce, garlic, and cumin to a large mixing bowl. Stir everything together until evenly combined.4 cups cooked, shredded chicken, 8 oz cream cheese, 1/4 cup sour cream, 2/3 cups buffalo wing sauce, 1 tbsp minced garlic, 1/2 tsp ground cumin
- Spoon the filling evenly down a line in each tortilla, then roll them up tightly, and place seam side down in a 9x13" baking dish sprayed with nonstick spray. Repeat until all the tortillas have been filled and added to the dish.8 fajita size flour tortillas
- In a smaller bowl add the enchilada sauce, butter, hot sauce, and 1/2 cup of ranch dressing. Whisk together until evenly combined.1 cup red enchilada sauce, 3 tbsp melted butter, 1 tbsp hot sauce, 1 cup ranch dressing
- Pour the sauce evenly out overtop of the enchiladas. Make sure to cover every inch of the enchiladas as much as possible.
- Sprinkle the shredded cheese evenly out overtop.1 1/2 cups pepper jack cheese
- Bake at 350° for 25-30 minutes.
- Carefully remove the hot dish from the oven and let it rest for 5-10 minutes.
- Drizzle the remaining ranch dressing, if using, evenly out overtop the enchiladas followed by the sliced green onions.1/4 cup sliced green onions
- Serve warm and enjoy!
Notes
- These don't need any toppings but you could top them with cilantro, avocado slices, extra sour cream or dressing, or sliced jalapenos.
- Control the heat level by choosing your buffalo sauce and enchilada sauce accordingly. Most brands of buffalo sauce have multiple heat levels available. And enchilada sauce is normally available in mild, medium, or spicy.
- Make sure to use flour tortillas and not corn tortillas. Most corn tortillas don't come in fajita size and corn tortillas are harder to roll than flour tortillas.
- To soften your tortillas before rolling you can put them on a plate covered with a damp paper towel and microwave them for between 15 and 30 seconds.
