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A new enchilada is in town! Get ready for the bold flavors in these buffalo chicken enchiladas! Chicken enchiladas loaded with cheese and smothered in a creamy buffalo enchilada sauce.
We love buffalo-flavored recipes at our house! Buffalo sauce is so versatile and can make so many recipes stand out. Try these mouthwatering sliders or this buffalo chicken dip!
Reasons to LOVE These Enchiladas
- BOLD Buffalo Flavor: The bold buffalo flavors in these enchiladas are mouthwatering and delicious!
- Easy 30-Minute Meal: A fast and easy weeknight meal with only 10 minutes of prep!
- Tasty Twist on Enchiladas: A unique and tasty version of classic chicken enchiladas.
Easy Buffalo Chicken Enchiladas
Buffalo chicken enchiladas are tangy, savory, and every bite is unforgettable! I love a good enchilada recipe and these buffalo chicken enchiladas are incredibly easy to throw together. It uses a storebought rotisserie chicken, so all you have to make is the buffalo enchilada sauce. The addition of the buffalo enchilada sauce takes classic chicken enchiladas to the next level! The sauce steals the show with the bold buffalo flavors that add the perfect kick. The center is creamy, cheesy, and packed with chicken…just how every enchilada recipe should be.
Enchiladas are a go-to dinner in my household! We all love them, and there are so many ways to change the flavors and ingredients. Some of our favorites are these white chicken enchiladas, this healthier version of chicken enchiladas, or flavorful cream cheese enchiladas.
Ingredients You’ll Need
With less than 10 ingredients you can make these easy buffalo chicken enchiladas! Using rotisserie chicken or leftover chicken makes the assembly so fast! Just get ready because they’re so delicious, they won’t last long!
- Shredded Chicken: Rotisserie works great here, but you can also use leftover chicken from another meal.
- Canned Diced Tomatoes: Sometimes I use canned diced tomatoes with green chiles for more flavor because I LOVE green chilies.
- Canned Tomato Sauce: The base of the sauce!
- Diced Green Chiles: The green chiles add so much flavor to these enchiladas.
- Buffalo Sauce: Use your favorite buffalo sauce here! We love Frank’s!
- Cream Cheese: Makes the sauce creamy and delicious!
- Tortillas: Use flour, corn, or whole wheat tortillas!
- Monterey Jack: Feel free to use cheddar cheese or a Mexican cheese blend if you prefer.
Optional Toppings
- Blue Cheese Dressing: Drizzling blue cheese dressing on top makes any buffalo chicken recipe complete!
- Green Onions: Added flavor and color.
- Cilantro: A pretty and tasty texture!
- Blue Cheese Crumbles: If you love blue cheese then pile it on! So yummy!
Buffalo Chicken Enchiladas Recipe
This easy buffalo chicken enchiladas recipe comes together in just 10 minutes! Make the easy sauce, mix in cream cheese and chicken, and get to rolling the tortillas. These will be in the oven in no time at all!
Sauce
- Preheat/ Prepare Baking Dish: Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray and set aside.
- Make the Sauce: In a medium saucepan, combine the diced tomatoes, tomato sauce, green chilis, and buffalo sauce then bring to a simmer. Pour 1/2 cup of the sauce mixture into the baking dish to coat the bottom. Then, reserve 2/3 cup of the sauce for the top and set aside.
- Add Cream Cheese and Chicken: Add the cream cheese to the remaining sauce mixture in the saucepan. Heat on low and stir until the cream cheese melts into the sauce. Add the chicken and stir to combine.
sauce for the top.
Assembly
- Roll the Enchiladas: Place about 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place in the prepared pan seam side down. Repeat with remaining tortillas.
- Top With Remaining Sauce and Cheese: Top with reserved 2/3 cup of sauce and the Monterey jack cheese.
- Bake: Bake the buffalo chicken enchiladas for 15-20 minutes until the cheese is bubbly.
- Garnish and Serve: Serve with optional toppings and enjoy!
bake until bubbly.
Buffalo Chicken Enchilada Tips and Variations
Make these buffalo chicken enchiladas your own! Here are a few ideas on how to customize and perfect them.
- Warm The Tortillas: Before you assemble the enchiladas, warm up the flour tortillas. This makes them more pliable and less likely to tear when rolling. Easily warm them in the microwave for 10-15 seconds until they become soft and easier to work with. You can also use corn tortillas or whole wheat tortillas if you prefer.
- Swap Out Chilies: If you want more heat, then swap out the green chilies for diced jalapenos, chipotle peppers, or serrano peppers.
- More Toppings: Instead of blue cheese dressing, drizzle the enchiladas with ranch dressing. Try topping the enchiladas with sliced avocados or salsa!
- Serve With: These enchiladas are great on their own, but you can also serve them with grilled corn, black beans, or Mexican rice.
Storing Leftovers
These buffalo chicken enchiladas are super easy to store and heat up later for a quick and easy meal. I doubt you’ll have any leftovers, but just in case, here’s how to keep them fresh!
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days. When ready to enjoy your enchiladas, heat them in the microwave until warmed through.
- In the Freezer: Wrap enchiladas in aluminum foil and then place in a freezer bag. They will stay good in the freezer for 2 months. Before serving, thaw overnight in the fridge, then reheat them in the oven for 15-20 minutes at 350 degrees Fahrenheit.
More Enchilada Recipes You’ll Love
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- 2 cups shredded chicken, rotisserie will work great
- 14.5 ounce canned diced tomatoes,
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
- 8-10 6 inch tortillas
- 2 cups Monterey Jack or Cheddar Cheese
Sauce
-
Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray and set aside.
-
In a medium saucepan, combine the diced tomatoes, tomato sauce, green chilis, and buffalo sauce then bring to a simmer. Pour 1/2 cup of the sauce mixture into the baking dish to coat the bottom. Then, reserve 2/3 cup of the sauce for the top and set aside.
-
Add the cream cheese to the remaining sauce mixture in the saucepan. Heat on low and stir until the cream cheese melts into the sauce. Add the chicken and stir to combine.
Assembly
-
Place about 1/4 cup of the chicken mixture off center to each tortilla. Roll up and place in the prepared pan seam side down. Repeat with remaining tortillas.
-
Top with reserved 2/3 cup of sauce and the Monterey jack cheese.
-
Bake for 15-20 minutes until the cheese is bubbly.
-
Serve with optional toppings and enjoy!
Updated on June 01, 2024
Originally Posted on October 20, 2014
Calories: 325kcalCarbohydrates: 20gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 66mgSodium: 1636mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 605IUVitamin C: 8mgCalcium: 292mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
