Buffalo Chicken Enchiladas

Why You’ll Love This Recipe

• Combines Tex-Mex comfort with the zesty kick of buffalo sauce.
• Quick to assemble with simple ingredients.
• Perfect for weeknights, game days, or potlucks.
• Easy to customize with your favorite toppings or heat level.
• Great for make-ahead meals and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie works great)
• Buffalo sauce
• Cream cheese or ranch dressing
• Tortillas (flour or corn)
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Green onions (optional)
• Garlic powder
• Onion powder
• Salt and pepper
• Butter or oil (for greasing the baking dish)
• Blue cheese crumbles or ranch dressing for topping (optional)

Directions

1. Preheat your oven to 190 °C (375 °F). Grease a baking dish lightly.
2. In a bowl, mix shredded chicken with buffalo sauce, cream cheese or ranch dressing, garlic powder, onion powder, salt, and pepper. Stir until creamy and well combined.
3. Warm the tortillas slightly to make them pliable.
4. Spoon the buffalo chicken filling down the center of each tortilla. Add a sprinkle of shredded cheese.
5. Roll the tortillas and place them seam-side down in the baking dish.
6. Pour a little extra buffalo sauce or a mixture of buffalo sauce and ranch over the top.
7. Sprinkle generously with the remaining cheese.
8. Bake for 20–25 minutes or until the cheese is melted and the edges are bubbling.
9. Garnish with green onions, blue cheese, or a drizzle of ranch before serving.

Servings and timing

• Servings: About 4–6 servings
• Prep time: ~10 minutes
• Cook time: ~20–25 minutes
• Total time: ~30–35 minutes

Variations

• Extra spicy: Add sliced jalapeños or use a hotter buffalo sauce.
• Milder version: Use half buffalo sauce and half ranch dressing in the filling.
• Low-carb: Use low-carb tortillas or wrap filling in zucchini strips.
• Creamier: Add an extra spoonful of cream cheese to the filling.
• Veggie-packed: Add sautéed bell peppers or corn to the chicken mixture.
• Blue cheese lovers: Add crumbled blue cheese inside the enchiladas before rolling.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing: Freeze before or after baking for up to 2–3 months. Thaw overnight before reheating.
• Reheating:
  • In the oven at 175 °C (350 °F) for 15–20 minutes.
  • In the microwave in 1-minute increments until hot.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time.

 Should I use flour or corn tortillas?

Either works, but flour tortillas roll more easily and are less likely to tear.

 Can I make these enchiladas ahead of time?

Yes, assemble them up to a day in advance and refrigerate until ready to bake.

 How do I keep the tortillas from cracking?

Warm them briefly in the microwave or skillet before filling and rolling.

 Can I make this recipe dairy-free?

Use dairy-free cream cheese, dairy-free shredded cheese, and a vegan buffalo sauce.

 What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully.

 Can I use canned chicken?

Yes, canned chicken works in a pinch—drain it well before mixing.

How spicy are these enchiladas?

It depends on the buffalo sauce you choose; mild to hot versions work equally well. Can I add vegetables?

Absolutely—bell peppers, corn, spinach, or onions make great additions.

 What toppings go well with buffalo chicken enchiladas?

Ranch dressing, blue cheese crumbles, green onions, cilantro, or extra buffalo sauce all work wonderfully.

Conclusion

Buffalo Chicken Enchiladas bring together the best of both worlds: the creamy, spicy comfort of buffalo chicken and the satisfying, cheesy goodness of enchiladas. Easy to prepare and endlessly adjustable, they make a standout weeknight dinner or crowd-pleasing party dish. Enjoy their bold flavor and irresistible texture every time you make them.

Buffalo Chicken Enchiladas

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A creamy, spicy fusion of buffalo chicken and classic enchiladas—filled with tender shredded chicken, bold buffalo flavor, and melty cheese wrapped in warm tortillas.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 4–6 servings
• Category: Casserole
• Method: Baked
• Cuisine: American-Mexican Fusion
• Diet: Halal

Ingredients

• 3 cups shredded cooked chicken (rotisserie recommended)
• 1 cup buffalo sauce, plus extra for topping
• 4 oz (113 g) cream cheese or 1/2 cup ranch dressing
• 8–10 flour or corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
• 2 green onions, sliced (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp butter or oil (for greasing dish)
• Blue cheese crumbles or ranch dressing for topping (optional)

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Instructions

1. Preheat oven to 190°C (375°F) and lightly grease a baking dish.
2. Mix shredded chicken with buffalo sauce, cream cheese or ranch, garlic powder, onion powder, salt, and pepper until creamy.
3. Warm tortillas to make them pliable.
4. Spoon filling into each tortilla and add a sprinkle of shredded cheese.
5. Roll tightly and place seam-side down in the baking dish.
6. Drizzle extra buffalo sauce or a buffalo–ranch mix over the top.
7. Cover with remaining cheese.
8. Bake 20–25 minutes until melted and bubbling.
9. Garnish with green onions, blue cheese, or ranch before serving.

Notes

• Use half buffalo sauce and half ranch for a milder flavor.
• Add jalapeños for extra heat.
• Use low-carb tortillas or zucchini strips for a lighter version.
• Sautéed peppers or corn add extra texture and nutrients.
• Blue cheese enhances the buffalo flavor if desired.

Nutrition

• Serving Size: 1–2 enchiladas
• Calories: 420
• Sugar: 3 g
• Sodium: 1180 mg
• Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 95 mg