Dinner

Buffalo Chicken Enchiladas Recipe

ByMarina Montclair January 7, 2026January 7, 2026

Introduction

Buffalo Chicken Enchiladas bring together the spicy, tangy flavors of Buffalo sauce with the comforting, cheesy goodness of classic enchiladas. This dish is perfect for game day, dinner parties, or any time you crave a zesty twist on a Mexican favorite.

This dish is a baked casserole in a white ceramic dish. The top layer is bright orange melted cheese with some browned edges, showing a smooth and slightly bubbly texture. On top, there are creamy white sauce drizzle streaks spread unevenly across the surface. Fresh green chopped scallions and cilantro leaves are scattered on top, adding a fresh contrast to the orange and white layers. The dish sits on a white marbled surface with a small part of a red bowl visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400℉ and spray a 9×13 inch baking dish with cooking spray. Set it aside.
Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, 1½ cups of shredded cheddar, chopped green chiles, and ½ cup Buffalo hot sauce. Stir until everything is well mixed.
Step 3: In a separate medium bowl, mix together the melted butter, remaining ½ cup Buffalo sauce, and heavy cream.
Step 4: Warm the tortillas by microwaving them in batches for about 30 seconds until they are soft and foldable. Keep them warm wrapped in damp paper towels.
Step 5: Spoon about ½ cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish, lining them side by side.
Step 6: Pour the buffalo butter and cream mixture evenly over the rolled enchiladas.
Step 7: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Step 8: Bake uncovered for 15-18 minutes or until the cheese is melted, bubbly, and slightly golden.
Step 9: Remove from the oven and top with blue cheese crumbles, a drizzle of ranch dressing, fresh cilantro, and chopped green onions. Serve with extra Buffalo sauce if desired.

Tips & Variations

Use corn tortillas for a gluten-free option and to add a traditional texture.
Add cooked bacon bits to the filling for extra smoky flavor.
Adjust the amount of Buffalo sauce to match your preferred spice level.
For a creamier filling, mix in a bit of sour cream or Greek yogurt.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven until heated through, about 15-20 minutes. Avoid microwaving to keep the tortillas from becoming soggy.