My Buffalo chicken enchiladas are gooey, cheesy, spicy, and ready in just 30 minutes! I toss shredded chicken in a bold and creamy Buffalo sauce, wrap it in soft tortillas, and bake it under a melty blanket of cheddar cheese. Perfect for feeding a crowd, these enchiladas are a no-fuss, flavor-packed meal for weeknights or game day!
Top Reader Reviews
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!
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Creamy Buffalo Chicken Enchiladas
Adding buffalo sauce was a genius way to spice up my usual shredded chicken enchiladas for game day! I combined the hot sauce with butter and heavy cream to make it rich and silky smooth. Plus I mixed the chicken with cream cheese and green chiles to get the perfect enchilada filling. Everything bakes up together to create a beautifully spicy and cheesy dinner.
With only 10 minutes of prep and 20 minutes of bake time, this buffalo chicken enchilada recipe is a total crowd-pleaser for busy weeknights or game-day gatherings. And when I have some leftover slow cooker Buffalo chicken, I save even more time on prep!
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Buffalo Chicken Enchiladas Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 3 cups shredded cooked chicken (*)
- 4 ounces cream cheese (½ brick, softened and cubed)
- 2 cups shredded cheddar cheese (divided)
- 4 ounces chopped green chiles (drained)
- 1 cup Buffalo hot sauce (divided; plus more for serving)
- 3 tablespoons unsalted butter (⅜ stick, melted)
- 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
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 shredded cheddar cheese, 4 ounces chopped green chiles, 0.5 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, 0.5 cup buffalo hot sauce
- 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
- I like to gently warm the creamy Buffalo sauce for a more cohesive filling.
- Lightly warm the tortillas in a dry skillet or microwave before rolling. This prevents cracking and ensures a smooth, even roll that holds the filling better.
- 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.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Warm the Sauce for Rich and Creamy Filling
To achieve a perfectly balanced Buffalo chicken enchilada, try gently warming the cream cheese and heavy cream with half the Buffalo sauce before mixing it into the chicken filling. This step ensures the spicy sauce incorporates fully with the cream cheese, creating a luxuriously smooth filling that prevents pockets of dry or overly spicy chicken. It also keeps each enchilada rich, creamy, and evenly coated when baked, making every bite consistently flavorful.
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. I like to gently warm the cream cheese and Buffalo sauce to help them combine more easily, but this is optional.
Make the Sauce: In a medium bowl, stir together 3 tablespoons of melted unsalted butter, the remaining ½ cup of Buffalo sauce, and 3 tablespoons of heavy cream. You can also gently warm this to help make it more cohesive.
Warm the Tortillas: Microwave 6-10 large flour tortillas in batches until warm, softened, and foldable, about 30 seconds. Keep warm between damp paper towels. This helps ensure your enchiladas don’t crack or tear.
Fill the Enchiladas: Spoon ½ cup of the Buffalo chicken mixture down the middle of each tortilla and roll up.
Fill the Pan: Place your enchiladas side by side, seam-side down, in the prepared pan. Pour the creamy Buffalo sauce mixture evenly over the enchiladas.
Bake the Enchiladas: Sprinkle with the remaining ½ cup of freshly shredded cheddar cheese and bake for 15-18 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Sprinkle your Buffalo chicken enchiladas with blue cheese or drizzle ranch dressing over the enchiladas, then garnish with cilantro or green onions. Serve with more Buffalo sauce, if desired.
How to Store, Freeze, and Reheat
Store leftover Buffalo chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual portions in the microwave for 30 seconds at a time until warmed all the way through.
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