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