Preheat the oven to 400℉. Spray a 9x13 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
Video
Notes
Storage: Store buffalo chicken enchiladas in an airtight container in the refrigerator for 3 days.