Buffalo Chicken Enchiladas Recipe
Introduction
Buffalo Chicken Enchiladas bring together the spicy kick of Buffalo sauce with creamy cheese and tender chicken, wrapped in soft tortillas. This comforting dish is perfect for a weeknight dinner or game day feast and is sure to please fans of bold flavors.
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℉. Lightly spray a 9×13 inch baking dish with cooking spray and set aside.
- Step 2: In a large bowl, combine the shredded chicken, cream cheese, 1½ cups of shredded cheddar, chopped green chiles, and ½ cup of Buffalo hot sauce. Stir until the mixture is well combined and creamy.
- 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 in batches by microwaving them for about 30 seconds each, until soft and flexible. Keep them warm between damp paper towels to prevent drying.
- Step 5: Spoon about ½ cup of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish, lining them side by side.
- Step 6: Pour the butter and Buffalo sauce mixture evenly over the rolled enchiladas.
- Step 7: Sprinkle the remaining ½ cup cheddar cheese over the top of the enchiladas.
- Step 8: Bake in the preheated oven for 15-18 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Step 9: Remove from the oven and garnish with blue cheese crumbles, chopped cilantro, and green onions. Drizzle with ranch dressing and serve with extra Buffalo sauce if desired.
Tips & Variations
- For extra heat, add finely chopped jalapeños to the chicken mixture or use a hotter Buffalo sauce variety.
- Swap cheddar for Monterey Jack or pepper jack cheese for a different flavor profile.
- Use corn tortillas for a gluten-free option, but warm them carefully to avoid cracking.
- Leftover rotisserie chicken works great to save time.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven until heated through, about 15 minutes. You can also microwave individual servings but cover to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, assemble the enchiladas and cover them in the baking dish, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Can I use premade Buffalo chicken for this recipe?
Absolutely! Premade Buffalo chicken can save time. Just combine it with cream cheese and cheese as directed, then proceed with the recipe.
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Buffalo Chicken Enchiladas Recipe
- Total Time: 33 minutes
- Yield: 6–10 enchiladas, serves 4-6 people 1x
Description
These Buffalo Chicken Enchiladas combine tender shredded chicken with a creamy, spicy Buffalo sauce blend, wrapped in warm tortillas and baked to cheesy perfection. Topped with blue cheese crumbles, ranch dressing, and fresh herbs, this dish is perfect for game day or a flavorful weeknight dinner.
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
Sauce
- 3 tablespoons unsalted butter (⅜ stick, melted)
- ½ cup Buffalo hot sauce
- 3 tablespoons heavy cream (room temperature)
Other
- 6–10 large flour tortillas (or corn tortillas)
- ½ cup freshly shredded cheddar cheese (reserved from total 2 cups)
- Blue cheese crumbles (for garnish)
- Fresh cilantro (for garnish)
- Ranch dressing (for serving)
- Chopped green onions (for garnish)
Instructions
- Preheat and prepare baking dish: Preheat the oven to 400℉. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Make the chicken filling: In a large bowl, combine shredded chicken, softened cream cheese, 1½ cups shredded cheddar cheese, chopped green chiles, and ½ cup Buffalo hot sauce. Stir until all ingredients are evenly mixed and creamy.
- Prepare the sauce: In a medium bowl, stir together the melted butter, remaining ½ cup Buffalo hot sauce, and heavy cream until well blended.
- Warm tortillas: Microwave the tortillas in batches for about 30 seconds until they are warm, soft, and foldable. Keep them warm between damp paper towels to prevent drying out.
- Assemble enchiladas: Spoon approximately ½ cup of the chicken mixture along the center of each tortilla. Carefully roll them up and place seam-side down in the prepared baking dish side by side.
- Add sauce and cheese: Pour the prepared Buffalo sauce mixture evenly over the rolled tortillas. Then sprinkle the remaining ½ cup shredded cheddar cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and serve: Remove the enchiladas from the oven and garnish with blue cheese crumbles, chopped fresh cilantro, and green onions. Drizzle ranch dressing over the top if desired. Serve with additional Buffalo hot sauce on the side for extra heat.
Notes
- Use either flour or corn tortillas based on preference or dietary needs.
- For milder heat, reduce the amount of Buffalo hot sauce.
- Can be prepared a day ahead and baked before serving for convenience.
- To make it gluten-free, ensure to use certified gluten-free tortillas.
- Leftovers keep well refrigerated for 3-4 days and reheat well in the oven.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken, enchiladas, spicy chicken recipe, baked enchiladas, game day food, spicy chicken enchiladas
