Description
Experience a delicious twist on a classic favorite with these Buffalo Chicken Enchiladas. Tender shredded chicken mixed with a creamy buffalo sauce and tangy enchilada sauce, rolled in tortillas, and baked to perfection with melted cheese. Perfect for a flavorful and comforting meal that’s ready in just 30 minutes.
Ingredients
Scale
Buffalo Chicken Filling and Sauce
- 2 cups shredded chicken, rotisserie preferred
- 14.5 ounce canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
Assembly
- 8–10 (6 inch) tortillas
- 2 cups Monterey Jack or Cheddar Cheese
Optional Toppings
- Blue cheese dressing
- Green onions
- Cilantro
- Blue cheese crumbles
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Make Enchilada Sauce: In a medium saucepan, combine the canned diced tomatoes, tomato sauce, diced green chiles, and buffalo sauce. Bring the mixture to a simmer. Pour 1/2 cup of this sauce into the baking dish to coat the bottom, then reserve 2/3 cup for topping and set it aside.
- Prepare Buffalo Chicken Mixture: To the remaining sauce in the saucepan, add the cream cheese and heat on low, stirring until the cream cheese melts into the sauce completely. Stir in the shredded chicken until well combined.
- Assemble Enchiladas: Place approximately 1/4 cup of the chicken mixture off-center on each tortilla. Roll up each tortilla and place seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Toppings and Bake: Pour the reserved 2/3 cup sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack or Cheddar cheese over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and melted.
- Serve with Optional Toppings: Remove from oven and serve hot with optional blue cheese dressing, chopped green onions, fresh cilantro, or blue cheese crumbles for added flavor and texture. Enjoy your buffalo chicken enchiladas!
Notes
- Use rotisserie chicken for convenient and flavorful shredded chicken.
- Adjust the amount of buffalo sauce for desired heat level.
- Substitute cream cheese with a dairy-free alternative to make this recipe lactose-free.
- Warm tortillas before assembling to prevent cracking.
- For extra crispy edges, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
