Description
These Buffalo Chicken Enchiladas bring spicy, creamy, and cheesy flavors together in a delicious baked dish. Shredded chicken is combined with a tangy buffalo enchilada sauce, cream cheese, and wrapped in tortillas, then baked with melted cheese on top. Perfect for a flavorful dinner that’s easy to prepare and sure to please.
Ingredients
Units
Scale
Main Ingredients
- 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
Optional Toppings
- blue cheese dressing
- green onions
- cilantro
- blue cheese crumbles
Instructions
- Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with cooking spray and set it aside to use later.
- Make the Sauce: In a medium saucepan, combine the canned diced tomatoes, canned tomato sauce, diced green chiles, and buffalo sauce. Bring this mixture to a simmer over medium heat. Pour 1/2 cup of the sauce mixture into the bottom of the prepared baking dish to coat it. Reserve 2/3 cup of the sauce for topping and set aside.
- Add Cream Cheese and Chicken: To the remaining sauce in the saucepan, add the cream cheese. Lower the heat and stir continuously until the cream cheese is fully melted and incorporated. Then add the shredded chicken and stir until well combined.
- Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture off-center on each tortilla. Roll each tortilla tightly and place them seam side down in the prepared baking dish. Repeat with all tortillas.
- Add Toppings and Bake: Pour the reserved 2/3 cup of sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack or Cheddar cheese generously on top. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve hot. Garnish with optional toppings like blue cheese dressing, green onions, cilantro, or blue cheese crumbles for extra flavor. Enjoy your spicy, creamy buffalo chicken enchiladas!
Notes
- Use rotisserie chicken to save time or cook shredded chicken from scratch for a fresher taste.
- If you want less heat, reduce the amount of buffalo sauce or use a mild buffalo sauce.
- Cream cheese adds richness and creaminess—don’t skip it for the best sauce texture.
- Flour or corn tortillas can be used depending on your preference; corn tortillas offer a gluten-free option.
- Feel free to add more cheese on top for extra gooeyness.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
