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!
Notes
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.