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

Scale

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