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

Scale

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