Description

These Buffalo Chicken Enchiladas combine the spicy tang of Buffalo sauce with creamy cheese and tender shredded chicken, all wrapped in soft tortillas and baked until bubbly. Perfect for a crowd-pleasing dinner, they’re topped with blue cheese, ranch dressing, and fresh herbs for an irresistible final touch.

Ingredients

Scale

Filling

3 cups shredded cooked chicken
4 ounces cream cheese (½ brick, softened and cubed)
1½ cups freshly shredded cheddar cheese (divided)
4 ounces chopped green chiles (drained)
½ cup Buffalo hot sauce (divided for filling)

Sauce and Assembly

3 tablespoons unsalted butter (⅜ stick, melted)
3 tablespoons heavy cream (room temperature)
½ cup Buffalo hot sauce (remaining, for sauce)
6–10 large flour tortillas (or corn tortillas)

Toppings

Remaining ½ cup shredded cheddar cheese
Blue cheese crumbles, for garnish
Fresh cilantro, for garnish
Ranch dressing, for drizzling
Chopped green onions, for garnish

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 400℉ (200℃). Spray a 9×13 inch baking dish with cooking spray and set aside to use later.
Make the Filling: In a large bowl, combine the shredded cooked chicken, cream cheese cubes, 1½ cups of the shredded cheddar cheese, chopped green chiles, and ½ cup Buffalo hot sauce. Stir everything thoroughly until well mixed and creamy.
Prepare the Sauce Mixture: In a medium bowl, mix together the melted butter, remaining ½ cup Buffalo hot sauce, and heavy cream until smooth and combined.
Warm the Tortillas: Microwave the tortillas in small batches for about 30 seconds each until they are warm, soft, and foldable. Keep the warmed tortillas covered and wrapped in damp paper towels to retain moisture.
Assemble Enchiladas: Spoon approximately ½ cup of the chicken filling down the center of each warm tortilla. Roll the tortilla tightly around the filling.
Arrange in Baking Dish: Place the rolled tortillas seam-side down, snugly side by side, in the prepared baking dish.
Add Sauce and Cheese: Pour the prepared Buffalo butter sauce evenly over the assembled enchiladas. Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
Bake: Bake the enchiladas in the preheated oven for 15-18 minutes, or until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove from oven and sprinkle with blue cheese crumbles and chopped green onions. Drizzle ranch dressing on top and garnish with fresh cilantro. Serve additional Buffalo sauce on the side, if desired.

Notes

You can substitute flour tortillas with corn tortillas for a gluten-free option.
Adjust the amount of Buffalo sauce to your preferred spice level.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
For a lower fat version, reduce butter or use a lighter cheese option.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: Buffalo Chicken Enchiladas, Buffalo Sauce, Chicken Enchiladas, Spicy Chicken Recipes, Baked Enchiladas