Buffalo Chicken Enchiladas Recipe
Introduction
Buffalo Chicken Enchiladas are a flavorful twist on classic enchiladas, combining tender shredded chicken with spicy Buffalo sauce and creamy cheese. This dish is perfect for those who love bold, tangy flavors and a comforting baked meal.
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 garnish)
- Fresh cilantro (for garnish)
- Ranch dressing (for serving)
- Chopped green onions (for garnish)
Instructions
- Step 1: Preheat the oven to 400℉. Spray a 9×13 inch baking dish with cooking spray and set it 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 hot sauce. Stir until the mixture is well combined.
- Step 3: In a separate medium bowl, mix 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, until soft and foldable. Keep them warm between damp paper towels.
- Step 5: Spoon about ½ cup of the chicken mixture down the center of each tortilla and roll them 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.
- Step 7: Sprinkle the remaining ½ cup of cheddar cheese over the enchiladas.
- Step 8: Bake for 15-18 minutes, or until the cheese is melted and bubbly.
- Step 9: Remove from oven and garnish with blue cheese crumbles, fresh cilantro, and chopped green onions. Drizzle ranch dressing over the enchiladas if desired. Serve with extra Buffalo sauce on the side.
Tips & Variations
- Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
- Add diced celery to the chicken mixture for extra crunch and classic Buffalo flavor.
- For milder heat, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Leftover enchiladas can be baked again to reheat, adding a splash of water or sauce to keep them moist.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ for 15-20 minutes or in the microwave until warmed through. To maintain moisture, cover the dish with foil while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Buffalo Chicken Enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them in the baking dish ahead of time. Keep them covered in the refrigerator and bake just before serving.
What if I don’t have cream cheese on hand?
You can substitute cream cheese with a mixture of sour cream and shredded mozzarella for a similar creamy texture and mild flavor.
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Buffalo Chicken Enchiladas Recipe
- Total Time: 33 minutes
- Yield: 6–10 enchiladas (serves about 6) 1x
Description
This Buffalo Chicken Enchiladas recipe combines the bold flavors of spicy Buffalo sauce with creamy cheeses and tender shredded chicken, all wrapped in warm tortillas and baked to bubbly perfection. Topped with blue cheese crumbles, fresh cilantro, and drizzled ranch dressing, these enchiladas offer a perfect blend of spicy, creamy, and savory elements ideal for a flavorful dinner or game day treat.
Ingredients
Filling
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 1½ cups freshly shredded cheddar cheese (divided)
- 4 ounces chopped green chiles (drained)
- ½ cup Buffalo hot sauce (divided)
Sauce
- 3 tablespoons unsalted butter (⅜ stick, melted)
- ½ cup Buffalo hot sauce (remaining)
- 3 tablespoons heavy cream (room temperature)
Assembly & Garnishes
- 6–10 large flour tortillas (or corn tortillas)
- Remaining ½ cup shredded cheddar cheese
- Blue cheese crumbles (to taste)
- Fresh cilantro (for garnish)
- Ranch dressing (for drizzling)
- Chopped green onions (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400℉ and lightly spray a 9×13 inch baking dish with cooking spray. Set aside to prepare the filling.
- Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, softened cream cheese, 1½ cups shredded cheddar cheese, drained chopped green chiles, and ½ cup Buffalo hot sauce. Stir all ingredients until well mixed and creamy.
- Make Sauce Mixture: In a medium bowl, whisk together the melted unsalted butter, the remaining ½ cup Buffalo hot sauce, and heavy cream until fully combined to create a rich, spicy sauce.
- Warm Tortillas: Microwave tortillas in batches for about 30 seconds until warm and pliable. Keep them warm wrapped in damp paper towels to prevent drying out while assembling.
- Assemble Enchiladas: Spoon about ½ cup of the chicken mixture along the center of each warm tortilla. Roll each tortilla tightly and place seam-side down, side by side, in the prepared baking dish.
- Add Sauce and Cheese: Pour the Buffalo butter sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
- Bake: Bake the enchiladas in the preheated oven for 15-18 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove from oven and sprinkle with blue cheese crumbles or drizzle with ranch dressing. Garnish with fresh cilantro and chopped green onions. Serve with additional Buffalo hot sauce on the side if desired.
Notes
- For a spicier kick, add extra Buffalo hot sauce into the chicken mixture or serve with additional sauce on the side.
- Flour tortillas provide a softer, more pliable wrap, while corn tortillas give a more traditional texture—choose based on your preference.
- You can prepare the chicken mixture a day ahead and refrigerate to save time on the day of baking.
- If you prefer a milder version, reduce the amount of Buffalo sauce or substitute with a milder wing sauce.
- Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken enchiladas, spicy chicken enchiladas, baked enchiladas, buffalo sauce recipe, easy chicken dinner
