Buffalo Chicken Enchiladas Recipe
Introduction
Buffalo Chicken Enchiladas combine the spicy tang of Buffalo sauce with creamy cheese and tender chicken, wrapped in warm tortillas. This easy-to-make dish is perfect for a flavorful weeknight dinner or game day treat that everyone will love.
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 serving)
- Chopped green onions (for garnish)
Instructions
- Step 1: Preheat the oven to 400℉ (200℃). Lightly spray a 9×13 inch baking dish with cooking spray and set aside.
- Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, 1½ cups of shredded cheddar cheese, chopped green chiles, and ½ cup of Buffalo sauce. Stir until the mixture is well blended.
- Step 3: In a separate medium bowl, whisk together the melted butter, remaining ½ cup Buffalo sauce, and heavy cream until smooth.
- Step 4: Warm the tortillas by microwaving them in batches for about 30 seconds or until they are soft and foldable. Keep them warm wrapped in damp paper towels.
- Step 5: Spoon about ½ cup of the chicken mixture down the center of each tortilla and roll it up tightly.
- Step 6: Arrange the rolled tortillas seam-side down in the prepared baking dish. Pour the butter and Buffalo sauce mixture evenly over the top of the tortillas.
- Step 7: Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
- Step 8: Bake in the preheated oven for 15-18 minutes, or until the cheese is melted and bubbly.
- Step 9: Remove from the oven and sprinkle with blue cheese crumbles or drizzle ranch dressing over the enchiladas. Garnish with fresh cilantro and chopped green onions.
- Step 10: Serve warm with additional Buffalo sauce on the side if desired.
Tips & Variations
- For extra heat, add diced jalapeños or use a spicier Buffalo sauce variety.
- Swap the chicken for shredded rotisserie turkey or even cooked pulled pork for a delicious twist.
- Use corn tortillas for a gluten-free option; just warm them gently to avoid breaking.
- Mix in some cooked black beans or corn for added texture and flavor.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ (175℃) for 10-15 minutes or until warmed through. Microwaving is quicker but may result in softer tortillas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Buffalo Chicken Enchiladas ahead of time?
Yes, you can assemble the enchiladas a few hours in advance and keep them covered in the refrigerator before baking. Let them sit at room temperature for 15 minutes before putting them in the oven.
What can I serve with Buffalo Chicken Enchiladas?
They pair well with simple sides like a crisp green salad, celery sticks, or creamy coleslaw to balance the spicy flavors.
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Buffalo Chicken Enchiladas Recipe
- Total Time: 33 minutes
- Yield: 6–8 servings 1x
Description
Buffalo Chicken Enchiladas combine the spicy kick of Buffalo sauce with the creamy texture of cheese and tender chicken, all wrapped in warm tortillas and baked to bubbly perfection. This flavorful casserole is topped with blue cheese, ranch dressing, and fresh herbs for a deliciously zesty meal that’s perfect for game day or a comforting dinner.
Ingredients
Filling Ingredients
- 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
- 6–10 large flour tortillas (or corn tortillas)
- ½ cup freshly shredded cheddar cheese (reserved)
Toppings
- Blue cheese crumbles
- Fresh cilantro
- Ranch dressing
- Chopped green onions
Instructions
- Preheat the Oven: Preheat your oven to 400°F and lightly spray a 9×13 inch baking dish with cooking spray. Set aside to prepare the rest of the ingredients.
- Make the Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, 1½ cups shredded cheddar cheese, chopped green chiles, and ½ cup Buffalo hot sauce. Stir thoroughly until the mixture is well combined and creamy.
- Prepare the Sauce: In a medium bowl, whisk together the melted unsalted butter, the remaining ½ cup Buffalo hot sauce, and the heavy cream until smooth and well blended.
- Warm the Tortillas: Microwave the tortillas in batches for about 30 seconds until they are warm, softened, and easy to fold. Keep them warm and pliable by stacking them between damp paper towels.
- Assemble the Enchiladas: Spoon about ½ cup of the chicken filling down the center of each tortilla and roll it up tightly. Place each rolled tortilla seam-side down in the prepared baking dish, lining them up side by side.
- Add Sauce and Cheese: Pour the prepared Buffalo butter sauce evenly over the rolled enchiladas. Then sprinkle the remaining ½ cup shredded cheddar cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle with blue cheese crumbles. Drizzle ranch dressing over the top, then garnish with chopped fresh cilantro and green onions. Serve with additional Buffalo hot sauce if desired for extra heat.
Notes
- Use flour tortillas for easier rolling and a softer texture, but corn tortillas can be substituted for a gluten-free option.
- Adjust the amount of Buffalo sauce to your preferred spice level; add more if you like it extra spicy.
- Make sure to keep the tortillas warm between damp towels to prevent cracking while rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a lighter option, use reduced-fat cream cheese and cheddar cheese or substitute with low-fat alternatives.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken enchiladas, spicy chicken enchiladas, creamy chicken casserole, game day recipes, easy chicken dinner
