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

Scale

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