Buffalo Chicken Enchiladas Recipe

up close overhead buffalo chicken enchiladas in baking dish

4.66 from 20 votes

These 30-minute Buffalo chicken enchiladas were made for game day meals or weeknight dinners. They're gooey, cheesy, and perfectly spicy with plenty of creamy Buffalo sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 310kcal

Author: Becky Hardin

Equipment

9x13-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 9x13 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

Video

Notes

*Use any cooked or leftover chicken. Rotisserie chicken works great!

**Heavy cream can be omitted for a less creamy sauce.

Becky's Top Tips:

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.

Make-Ahead: Assemble the enchiladas a few hours in advance, cover tightly, and refrigerate. Bake just before serving for a quick and stress-free game day dish.

Storage: Store buffalo chicken enchiladas in an airtight container in the refrigerator for 3 days.

Nutrition