Buffalo Chicken Enchiladas Recipe
Introduction
Buffalo Chicken Enchiladas combine the spicy tang of Buffalo sauce with creamy cheeses and tender chicken wrapped in soft tortillas. This flavorful twist on a classic enchilada dish is perfect for game day or a comforting weeknight dinner.
Ingredients
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 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 (⅜ stick, melted)
- 3 tablespoons heavy cream (room temperature)
- 6-10 large flour tortillas (or corn tortillas)
- Blue cheese crumbles, for garnish
- Fresh cilantro, for garnish
- Ranch dressing, for drizzling
- Chopped green onions, for garnish
Instructions
- Preheat and prepare: Preheat the oven to 400℉. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Make the chicken filling: In a large bowl, combine the shredded chicken, cream cheese, 1½ cups of cheddar cheese, chopped green chiles, and ½ cup of Buffalo sauce. Stir until well mixed and creamy.
- Prepare the sauce: In a medium bowl, mix together the melted butter, remaining Buffalo sauce, and heavy cream until smooth.
- Warm the tortillas: Microwave tortillas in batches for about 30 seconds until soft and pliable. Keep them warm between damp paper towels to prevent drying out.
- Assemble enchiladas: Spoon about ½ cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them side by side.
- Add sauce and cheese: Pour the prepared Buffalo butter sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup shredded cheddar cheese on top.
- Bake: Place the dish in the oven and bake for 15-18 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, sprinkle with blue cheese crumbles, drizzle ranch dressing if desired, and garnish with fresh cilantro and chopped green onions. Serve with extra Buffalo sauce on the side.
Tips & Variations
- For a milder flavor, reduce the amount of Buffalo sauce or substitute with a milder hot sauce.
- Swap chicken for cooked shredded turkey or rotisserie chicken for convenience.
- Use corn tortillas for a gluten-free option; warm them well to prevent cracking.
- Add black beans or corn to the filling for extra texture and nutrition.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through or microwave individual portions, covering them lightly to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them uncovered for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of cream cheese?
You can substitute cream cheese with ricotta or a mild Greek yogurt for a lighter option, but the filling may be less creamy and rich.
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Buffalo Chicken Enchiladas Recipe
- Total Time: 33 minutes
- Yield: 6–10 enchiladas, serves 4-6 1x
Description
These Buffalo Chicken Enchiladas combine tender shredded chicken with creamy cream cheese, spicy Buffalo sauce, and melted cheddar cheese wrapped in warm tortillas. Topped with blue cheese crumbles, fresh cilantro, and ranch dressing, they make a perfect crowd-pleasing meal with a spicy kick and creamy texture.
Ingredients
Filling
- 3 cups shredded cooked chicken
- 4 ounces cream cheese (½ brick, softened and cubed)
- 1½ cups freshly shredded cheddar cheese (divided from 2 cups total)
- 4 ounces chopped green chiles (drained)
- ½ cup Buffalo hot sauce (divided from 1 cup total)
Sauce
- 3 tablespoons unsalted butter (⅜ stick, melted)
- ½ cup Buffalo hot sauce (remaining from 1 cup total)
- 3 tablespoons heavy cream (room temperature)
Assembly
- 6–10 large flour tortillas (or corn tortillas)
- ½ cup freshly shredded cheddar cheese (reserved from 2 cups total)
- Blue cheese crumbles (for topping)
- Fresh cilantro (for garnish)
- Ranch dressing (for drizzling)
- Chopped green onions (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400℉ (204℃) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Make the filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, 1½ cups of shredded cheddar cheese, chopped green chiles, and ½ cup of Buffalo hot sauce. Stir until everything is well mixed and creamy.
- Prepare the sauce: In a medium bowl, mix melted unsalted butter, the remaining ½ cup of Buffalo hot sauce, and heavy cream together until smooth and well combined.
- Warm the tortillas: Microwave tortillas in batches for about 30 seconds each until they are warm, soft, and foldable. Keep them warm by covering with damp paper towels.
- Assemble the enchiladas: Spoon approximately ½ cup of the chicken filling down the center of each warm tortilla, then roll each tortilla tightly and place seam-side down in the prepared baking dish, lining them up side by side.
- Add the sauce: Pour the prepared Buffalo butter cream sauce evenly over the rolled enchiladas to coat them thoroughly.
- Add cheese and bake: Sprinkle the remaining ½ cup of shredded cheddar cheese on top and bake in the preheated oven for 15-18 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Once baked, sprinkle blue cheese crumbles on top or drizzle ranch dressing over the enchiladas. Garnish with fresh cilantro and chopped green onions. Serve with additional Buffalo sauce if desired for an extra spicy kick.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the amount of Buffalo sauce to your desired spice level.
- Use freshly shredded cheese for better melting and flavor.
- To make the dish ahead, assemble and refrigerate before baking.
- Leftovers can be stored in the refrigerator and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken enchiladas, spicy chicken wraps, creamy chicken enchiladas, easy buffalo chicken recipe, baked enchiladas, party food, Tex-Mex
