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
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
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
