Next time you want to spice up your weeknight dinner routine or serve up something fun on game day, make a big batch of these Buffalo Chicken Enchiladas! They come together in just 30 minutes and always get me a ton of compliments.
Calling all buffalo lovers! This is the enchilada recipe for you. I first made this recipe for a SuperBowl Sunday party and it was such a huge hit that it’s become a go-to weeknight dinner in my house. Shredded chicken is tossed in a creamy, bold buffalo sauce, then it’s wrapped up in soft tortillas and baked beneath a generous layer of 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 cook time, these enchiladas are perfect for making right before the party starts. I love a good no-stress recipe on game day!
What’s in this buffalo chicken enchiladas recipe?
Under 10 ingredients? Yes, please! Budget friendly recipes are always a win in my kitchen. Here’s a quick look at some of the ingredients you’ll need:
- Buffalo Sauce: You can use any brand that you like best!
- Chicken: You can always grab a rotisserie chicken from the store to save some time. As for me, I almost always have some shredded chicken in the fridge ready to go for recipes like this one.
- Cheddar Cheese: If possible, try to grate the cheese off the block yourself. It really makes a world of difference with both the flavor and texture.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
You can keep leftover buffalo chicken enchiladas in the fridge for about 3-4 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
- 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.
- Place your chicken in the crock pot in the morning so you have shredded chicken ready by the evening to prepare this recipe.
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.
Easy Buffalo Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked chicken shredded
- 4 ounces cream cheese softened & cubed
- 2 cups shredded cheddar cheese divided
- 4 ounces chopped green chiles drained
- 1 cup Buffalo-style hot sauce plus more for serving
- 3 tablespoons unsalted butter melted
- 3 tablespoons heavy cream room temperature
- 6-10 flour tortillas or corn tortillas
For Garnish (optional):
- blue cheese crumbles
- fresh cilantro
- ranch dressing
- green onions
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, 1 ½ cups shredded cheese, green chiles, and ½ cup Buffalo sauce, stirring until well combined.3 cups cooked chicken, 4 ounces cream cheese, 2 cups shredded cheddar cheese, 4 ounces chopped green chiles, 1 cup Buffalo-style hot sauce
- In a medium bowl, stir together the butter, remaining Buffalo sauce, and heavy cream.1 cup Buffalo-style hot sauce, 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 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, green onions
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!!