Buffalo Chicken Enchiladas Recipe
Introduction
These Buffalo Chicken Enchiladas combine the spicy, tangy flavors of Buffalo sauce with creamy cheese and tender chicken, all wrapped in soft tortillas. A perfect dish for game day or a comforting weeknight dinner that’s easy to prepare and sure to please a crowd.
Ingredients
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 2 cups freshly shredded cheddar cheese (divided)
- 4 ounces chopped green chiles (drained)
- 1 cup Buffalo hot sauce (divided; plus more for serving)
- 3 tablespoons unsalted butter (⅜ stick, melted)
- 3 tablespoons heavy cream (room temperature)
- 6-10 large flour tortillas (or corn tortillas)
- Blue cheese crumbles (for topping)
- Fresh cilantro (for garnish)
- Ranch dressing (for drizzling)
- Chopped green onions (for garnish)
Instructions
- Step 1: Preheat the oven to 400℉. Lightly spray a 9×13 inch baking dish with cooking spray and set aside.
- Step 2: In a large bowl, combine the shredded chicken, cream cheese, 1½ cups of the cheddar cheese, chopped green chiles, and ½ cup of the Buffalo hot sauce. Stir until the mixture is well combined.
- Step 3: In a medium bowl, mix together the melted butter, remaining ½ cup Buffalo sauce, and heavy cream. Set this sauce mixture aside.
- Step 4: Warm the tortillas in the microwave in batches for about 30 seconds until they are soft and foldable. Keep them warm between damp paper towels to prevent drying out.
- Step 5: Spoon about ½ cup of the chicken mixture down the center of each tortilla, then roll them up tightly.
- Step 6: Arrange the rolled tortillas seam-side down in the prepared baking dish. Pour the butter-Buffalo sauce mixture evenly over the top.
- Step 7: Sprinkle the remaining ½ cup of cheddar cheese over the enchiladas.
- Step 8: Bake in the preheated oven for 15-18 minutes, until the cheese is melted and bubbly.
- Step 9: Remove from the oven and garnish with blue cheese crumbles, a drizzle of ranch dressing, fresh cilantro, and chopped green onions. Serve with extra Buffalo sauce if desired.
Tips & Variations
- Use corn tortillas for a gluten-free option or to add a more traditional enchilada flavor.
- Add cooked bacon bits to the chicken mixture for extra smoky flavor.
- For milder heat, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Leftover enchiladas can be frozen before baking. Thaw overnight in the fridge and bake as directed.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350℉ until heated through, about 15 minutes. Microwaving is possible but may result in softer tortillas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.
What can I substitute for cream cheese?
You can use ricotta or a soft goat cheese for a different flavor and texture, though cream cheese gives the best creamy consistency.
Print
Buffalo Chicken Enchiladas Recipe
- Total Time: 33 minutes
- Yield: 6–10 enchiladas, serves 4-6 1x
Description
These Buffalo Chicken Enchiladas combine tender shredded chicken with cream cheese, cheddar, and spicy Buffalo sauce, wrapped in soft tortillas and baked to perfection. Topped with blue cheese, fresh cilantro, and ranch dressing, they offer a bold, tangy twist on traditional enchiladas perfect for game day or a flavorful dinner.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 1½ cups freshly shredded cheddar cheese
- 4 ounces chopped green chiles (drained)
- ½ cup Buffalo hot sauce
Sauce
- 3 tablespoons unsalted butter (⅜ stick, melted)
- ½ cup Buffalo hot sauce
- 3 tablespoons heavy cream (room temperature)
Assembly and Toppings
- 6–10 large flour tortillas (or corn tortillas)
- ½ cup freshly shredded cheddar cheese
- Blue cheese crumbles, for garnish
- Fresh cilantro, for garnish
- Ranch dressing, for drizzling
- Chopped green onions, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside.
- Make Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, 1½ cups of shredded cheddar cheese, chopped green chiles, and ½ cup Buffalo hot sauce. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare Buffalo Sauce Mixture: In a separate medium bowl, whisk together the melted unsalted butter, remaining ½ cup Buffalo hot sauce, and heavy cream until smooth. This will be poured over the enchiladas before baking.
- Warm the Tortillas: Microwave the tortillas in batches for about 30 seconds until they are warmed, softened, and pliable. Keep them warm between damp paper towels to prevent drying out.
- Assemble Enchiladas: Spoon about ½ cup of the chicken mixture onto the center of each warmed tortilla, then roll them tightly. Place each rolled tortilla seam-side down in the prepared baking dish, arranging them side by side.
- Add Sauce and Cheese: Pour the prepared Buffalo butter sauce evenly over the top of the rolled tortillas. Sprinkle the remaining ½ cup shredded cheddar cheese over the sauce-covered enchiladas.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and sprinkle with blue cheese crumbles and chopped green onions. Drizzle with ranch dressing and garnish with fresh cilantro. Serve hot with additional Buffalo sauce on the side if desired.
Notes
- You can substitute corn tortillas for flour tortillas to make the dish gluten-free.
- Adjust the amount of Buffalo sauce to your preferred spice level.
- Warm tortillas properly to prevent cracking when rolling.
- Leftovers store well in the refrigerator for up to 3 days; reheat covered in the oven to maintain moisture.
- For a creamier filling, add a bit more cream cheese or heavy cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken enchiladas, spicy chicken enchiladas, baked enchiladas, game day recipe, creamy buffalo chicken
