These Buffalo Chicken Enchiladas are the perfect way to use shredded chicken! Add all the ingredients to a baking dish, and wait for your tastebuds to gobble up their first bite. If you’re a fan of heat, buffalo chicken offers the perfect taste and flavor.
The delicious twist of this recipe is that you can easily change up the flavors and taste. It’s actually one of the most popular recipes in our house, and for good reason! Be sure to check out my Layered Taco Dip for another fun Mexican recipe.
Since you can use cooked chicken to make these creamy buffalo chicken enchiladas, it makes the prep work a breeze! All you have to do is mix, add to the baking dish, and wait patiently for it to be done cooking.
With fall weather upon us, we have been cooking more at home, other meals we have made this week are Instant Pot Flank Steak and Slow Cooker Queso Chicken.
Why this recipe works
This buffalo chicken enchilada recipe works because it’s a fast and simple weeknight dinner. Once you combine chicken with the rest of the ingredients, it’s just “patiently” waiting for it to bake.
- This enchilada recipe is the perfect way to use up leftover chicken
- You can enjoy making it with flour tortillas or corn tortillas
- Adding more hot sauce can easily be done to each individual serving
- Flour tortillas – Soft flour tortillas are the best! You can also use corn tortillas as well, just be sure to add them to the prepared baking dish seam side down.
- Franks red hot sauce – You can use this or any mild buffalo sauce that you want.
- Red onion – Sweet onion pairs perfectly.
- Bell pepper – Great for adding a nice crunch to the mixture.
- Sour cream – This helps make the creamy buffalo chicken creamy.
- Cooked chicken – I love using rotisserie chicken and it cuts down on prep work.
- Salt & Pepper – To taste.
- Ranch dressing – You can also use ranch seasoning mix and pair it with sour cream.
- Heavy cream – Gives the recipe richness.
- Flour – Needed to make the recipe not runny.
- Butter – You can use salted or unsalted butter.
- Smoked cheddar cheese – I also think that using smoked shredded cheese for this chicken enchilada recipe is great. Mexican blend, cheddar cheese, and shredded Monterey jack cheese are a few of my favorites.
Step One – Add all the ingredients to make the filling of the enchiladas together in a bowl.
Step Two – Mix well until it is fully combined.
Step Three – Lay a flour tortilla on a plate and add a spoonful of the enchilada mixture directly into the middle of the tortilla.
Step Four – Roll the tortilla so that it’s closed to hold in the filling.
Step Five – Grab a saucepan to make the hot sauce. Add the flour and butter and whisk.
Step Six – Slowly stir in the rest of the ingredients to complete the hot sauce.
Step Seven – Pour the hot sauce mixture into the bottom of a casserole dish. Spread it out so that it covers the bottom.
Step Eight – Add the flour tortillas filled with the enchilada mixture into the casserole dish, with the seams facing down.
Step Nine – Pour more of the hot sauce mixture over the top.
Step Ten – Add shredded cheese on top and bake.
How to serve
These buffalo chicken enchiladas can be served in so many ways! You can add a few sliced green onions on top, or just add as much enchilada sauce as you possibly can. The versatility of this chicken mixture is something the whole family will love.
Don’t forget that you can use the remaining filling to eat with chips, or just top with extra cheese. (and even more cheese!) Great sides are Mexican rice or a fresh green salad with ranch dressing.
Yes, you can. You can easily use whatever buffalo sauce you want. Change up the buffalo sauce mixture if you want to. For a milder flavor you can also use buffalo ranch, or buffalo barbecue sauce instead. This is an easy way to change up the flavor every time you make this buffalo chicken enchiladas recipe!
All you need to do with these leftover buffalo chicken enchiladas is to store them in an airtight container and keep them chilled in the fridge. They stay good for about 3 days.
Sliced green onions are excellent, but this chicken mixture pairs so well with blue cheese chunks and blue cheese dressing (instead of sour cream topping). I also have blue cheese crumbles on the table as an option, too.
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Buffalo Chicken Enchiladas
- 9 x 13 pan
Creamy Buffalo Sauce
- 4 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- 1 cup heavy cream
- 2 Tbsp. franks red hot sauce or comparable hot sauce
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. garlic powder
Buffalo Chicken Enchiladas
- 2 cups shredded chicken leftover, rottissieri, or boil and shred 2 chicken breasts
- ½ cup franks red hot sauce
- ¼ cup sour cream
- 2 Tbsp. ranch
- 3 celery stalks diced
- ½ cup red onion diced
- 6 flour tortillas taco size
- 6 oz. smoked cheddar cheese brick shredded
- green onions as garnish
- sour cream
- hot sauce
- Preheat the oven to 375*
- First, prepare the creamy buffalo sauce. Place a saucepan over medium heat and add the butter.
- Once the butter is melted, add flour and whisk.
- Slowly stir in the heavy cream. Once fully incorporated, add the hot sauce, pepper, salt, and garlic powder, Whisk to combine, then cook for 5 more minutes to thicken.
- While the creamy buffalo sauce thickens, prepare the enchilada filling. Add shredded chicken to a medium mixing bowl and combine with hot sauce, sour cream, ranch, diced celery and red onion. Mix well.
- Prepare the enchiladas. Lay a tortilla on a plate and scoop 2-3 spoonfuls of the filling down the center. Roll into a log and set aside. Repeat with remaining tortillas.
- Spray a casserole pan with nonstick cooking spray. Use a ladle to pour a small amount of creamy buffalo sauce into the casserole pan, just enough to coat the bottom of the pan.
- Lay the enchiladas side by side in the casserole pan. Pour the remaining creamy buffalo sauce over the top of the enchiladas.
- Shred the cheese. Be sure to use a block of cheese so that it melts properly as pre-shredded cheese is usually coated in a starch to prevent it from sticking or melting in the bag.
- Sprinkle the cheese over the top of the enchiladas and place into the oven on the center rack.
- Bake for 25 minutes.
- Remove and allow to cool for 5 minutes. Drizzle hot sauce and ranch over the cheese and garnish with green onion. Enjoy!
- All you need to store these leftover buffalo chicken enchiladas is to store them in an airtight container and keep them chilled in the fridge. They stay good for about 3 days.
- Use mild buffalo sauce if you want a milder dish.
- The best side dish option are rice or a green salad with dressing.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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