These Buffalo chicken enchiladas were made for game day! They’re gooey, cheesy, and perfectly spicy– just what I want when I’m watching a Chiefs game. I love that I can make a big batch quickly in a rimmed baking sheet so there’s plenty to feed the whole family. They’re ready to eat in just 30 minutes and always get me a ton of compliments.
Buffalo Chicken Enchiladas Recipe
I first made these Buffalo chicken enchiladas for a Super Bowl party, and they were such a huge hit! My kids liked them so much that they have become a go-to dinner in my house. I toss shredded chicken in a creamy, bold Buffalo sauce, then wrap it up in soft tortillas and bake it beneath a generous layer of cheese and even more hot Buffalo sauce!
This is a great game day recipe not just because it’s loaded with Buffalo flavor, but because it really couldn’t be easier to toss together. With just 10 minutes of prep and 20 minutes of cooking time, these chicken enchiladas are perfect for making right before the party starts. I love a good no-stress recipe on game day!
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How to Store and Reheat
Store leftover Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, just pop individual portions in the microwave for 30 seconds at a time until warmed all the way through.
How to Freeze
Let the enchiladas fully cool to room temperature prior to freezing in an airtight container for up to 3 months. They’ll need to defrost in the fridge for a few hours prior to reheating.
Notes and Tips
- I recommend placing the chicken in a crockpot in the morning so you have shredded chicken ready by the evening to prepare this recipe.
- If you prefer a little more of a kick, you can add more Buffalo sauce on top of your finished enchiladas.
- To tame the spiciness, serve the enchiladas with ranch for dipping or drizzle ranch dressing over the top.
- To make a double batch for a crowd, use a rimmed baking sheet. Just be careful not to overdo it with the sauce or it could end up all over the bottom of your oven.
Top Reader Review
“This turned out quite well and was especially creative with the addition of buffalo sauce, which I’ve never cooked with before (but luckily had on hand). I did use flour tortillas, which I think are sturdy enough not to have to preheat (but with corn tortillas it’s necessary). Definitely will be making this one again!” – Helen B.
Buffalo Chicken Enchiladas Recipe
Ingredients
- 3 cups shredded cooked chicken
- 4 ounces cream cheese softened and cubed (½ brick)
- 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 melted (⅜ stick)
- 3 tablespoons heavy cream room temperature
- 6-10 large flour tortillas or corn tortillas
Optional Garnishes
- Blue cheese crumbles
- Fresh cilantro
- Ranch dressing
- Chopped green onions
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat the oven to 400℉. Spray a 9×13 inch baking dish with cooking spray. Set aside.
- In a large bowl, combine chicken, cream cheese, 1½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined.3 cups shredded cooked chicken, 4 ounces cream cheese, 2 cups freshly shredded cheddar cheese, 4 ounces chopped green chiles, 1 cup Buffalo hot sauce
- In a medium bowl, stir together the butter, remaining Buffalo sauce, and heavy cream.3 tablespoons unsalted butter, 3 tablespoons heavy cream
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.6-10 large flour tortillas
- Spoon ½ cup of the chicken mixture down the middle of each tortilla and roll up.
- Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas.
- Sprinkle with the remaining cheese and bake 15-18 minutes, or until cheese is melted and bubbly.
- Sprinkle with blue cheese or drizzle the ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.Blue cheese crumbles, Fresh cilantro, Ranch dressing, Chopped green onions
Notes
How to Make Buffalo Chicken Enchiladas Step by Step
Mix the Filling: Preheat your oven to 400℉, spray a 9×13-inch baking dish with cooking spray, and set aside. In a large bowl, combine 3 cups of shredded cooked chicken, 4 ounces (½ brick) of cubed cream cheese, 1½ cups of freshly shredded cheddar cheese, 4 ounces of drained chopped green chiles, and ½ cup of Buffalo sauce, stirring until well combined.
Make the Sauce: In a medium bowl, stir together 3 tablespoons of unsalted butter, the remaining ½ cup of Buffalo sauce, and 3 tablespoons of heavy cream.
Fill the Enchiladas: Microwave 6-10 large flour tortillas in batches until warm, softened, and foldable, about 30 seconds. Keep warm between damp paper towels. Spoon ½ cup of the chicken mixture down the middle of each tortilla and roll up.
Fill the Pan: Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas.
Bake and Serve: Sprinkle with the remaining ½ cup of freshly shredded cheddar cheese and bake for 15-18 minutes, or until cheese is melted and bubbly. Sprinkle with blue cheese or drizzle ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.
This turned out quite well and was especially creative with the addition of buffalo sauce, which I’ve never cooked with before (but luckily had on hand). I did use flour tortillas, which I think are sturdy enough not to have to preheat (but with corn tortillas it’s necessary). Definitely will be making this one again!
Thanks for sharing, Helen!!