Buffalo Chicken Enchiladas combine the bold flavors of spicy buffalo sauce with tender shredded chicken, wrapped in soft tortillas and smothered in a creamy, cheesy sauce. Baked to a cheesy perfection, this dish offers a delicious blend of heat and tang, perfect for a zesty twist on classic enchiladas.
Love enchiladas and looking for even more recipes? Then try our Ground Turkey Enchiladas or our Cheesy Enchilada Rice. Or it you like Buffalo sauce then try our Buffalo Chicken Meatballs.
Why I Love This Recipe
- Bursting with flavor
- Familiar flavors
- Great game day dinner
- Easy to make
- Freezes well
Helpful Items for This Recipe
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Casserole Dish, 9×13 Ceramic Baking Dish, White
Silicone Spatula Turner Set of 3
Measuring Cups & Spoons Set, Stackable Cups and Spoons, Black
What’s in this Buffalo Chicken Enchiladas Recipe
Recipe Ingredients
Shredded chicken, cooked – You could also use cubed cooked chicken (a great idea for using up leftovers).
Block cream cheese, cubed and softened – Adds that tangy cheese flavor to the filling.
Sour cream – Adds a creaminess.
Buffalo wing sauce – The perfect spice, not too hot and not too mild.
Roasted minced garlic – You could use 1 ½ teaspoons of garlic powder instead of minced garlic.
Cumin – This spice is used a lot in Mexican cooking.
Monterey jack cheese, shredded – Cheddar cheese would be a great replacement.
Corn tortillas – If you have flour tortillas on hand, you can use those.
Toppings
Enchilada sauce – Store-bought or homemade is great. Try our Easy Enchilada Sauce; you won’t want to buy store-bought again.
Salted butter, melted – If you use unsalted butter, you can add a pinch of salt.
Hot sauce – Use your favorite type, or leave it out completely for less heat!
Blue cheese dressing – If you don’t care for blue cheese, use ranch instead.
Green onions, chopped – Optional, but they offer a mild onion flavor that goes great with this dish.
How to Make Buffalo Chicken Enchiladas
Buffalo chicken enchiladas combine the bold flavors of spicy buffalo sauce with tender shredded chicken, wrapped in soft tortillas and smothered in a creamy, cheesy sauce. With a delicious blend of heat and tang, these enchiladas are a zesty twist on classic enchiladas.
- Preheat and prep. Preheat your oven to 350°F and spray a 9×13 casserole dish with non-stick spray.
- Season the chicken. Mix the shredded chicken, cream cheese, sour cream, buffalo wing sauce, garlic and cumin.
- Fill the enchiladas. One by one, spoon a line of the filling into your tortillas and roll them up, leaving the ends open. Lay them side by side in your casserole dish, seam side down, to hold it closed.
- Make the sauce. In a small bowl, mix the enchilada sauce, butter, and hot sauce. Spoon it over the rolled enchiladas, making sure every bit of enchilada gets covered.
- Get cheesy. Top with shredded cheese.
- Bake. Bake uncovered for 25-30 minutes or until heated throughout.
- Garnish and serve. Garnish with blue cheese dressing and sprinkle with chopped green onions. Serve warm.
What if I don’t have non-stick spray? Don’t worry if you don’t have non-stick cooking spray. Use a paper towel to smear a bit of oil or butter onto the baking dish. This helps prevent anything from sticking to the pan.
What else can I add for additional flavors?
Customize these buffalo chicken enchiladas any way you like to fit your own preferences. Here are a few of my favorite ideas.
- Use a rotisserie chicken or chicken that was baked with lots of seasonings.
- Add crumbled blue cheese on top for extra blue cheese flavor.
- Add hot sauce to the chicken filling for an extra punch.
- Add sauteed onions to the chicken filling for a big flavor with little effort.
- Add some extra cheese to the filling.
Recipe Pro Tips!
Storage Instructions:
If you have leftover buffalo chicken enchiladas, you can store them in an airtight container in the refrigerator. They will last 3-4 days. If you have a lot of leftovers, you can tightly wrap the entire casserole dish with plastic wrap and place the entire dish in the refrigerator. Any longer than 3-4 days, and you’ll want to move them to the freezer.
How can I reheat this dish?
This dish reheats quickly and easily. The easiest way is to use the microwave. Place individual servings onto a microwave-safe plate and heat for 2 minutes or until warmed throughout. The filling should reach 165°F. If you are reheating several portions, it may be easier to place the enchiladas back into a casserole dish or baking pan and heat at 350°F for 15 minutes or until warmed throughout.
Do I have to use store bought buffalo sauce or can I make my own?
You can easily make your own buffalo sauce. Combine 1 cup of cayenne pepper hot sauce (like Frank’s red hot) with ½ cup (1 stick) of butter. If you like extra heat or a bit of sweetness, you can add red pepper flakes or a bit of honey. It’s that easy.
Can I make this ahead of time and freeze it?
Make this dish ahead of time and freeze it for later. Make as directed, but leave the blue cheese, sour cream and green onions off. Bake in a disposable 9×13 dish and allow to cool for up to 2 hours on the counter. Wrap in plastic wrap and then foil to prevent freezer burn and freeze for up to 3 months. When you’re ready to eat, you can bake from frozen in a 350°F oven for 1 hour to 1 hour 15 minutes or until the internal temperature of the enchiladas is 165°F. Garnish and serve warm.
Can I make this in a round dish instead of a rectangle?
Yes! You can make this in a 10×10 round dish as well. Arrange the enchiladas, allowing them to radiate from the center in a circular pattern, and they will all fit.
What to Serve With Buffalo Chicken Enchiladas
Do you like to have a Mexican feast but don’t know what to serve with enchiladas, here are a few of our favorites.
Buffalo Chicken Enchiladas Recipe
Ingredients
- 4 cups shredded chicken cooked
- 1 8 ounce block cream cheese, cubed and softened
- ¼ cup sour cream
- ⅔ cup buffalo wing sauce
- 1 Tablespoon roasted minced garlic
- ½ teaspoon cumin
- 1 ½ cups Monterey jack cheese shredded
- 12 6 inch corn tortillas
- 1 cup enchilada sauce
- 3 Tablespoons salted butter melted
- 1 Tablespoon hot sauce
- 1 cup blue cheese dressing
- ¼ cup green onions chopped
Instructions
- Preheat and prep. Preheat your oven to 350°F and spray a 9×13 casserole dish with non-stick spray.
- Season the chicken. Mix the shredded chicken, cream cheese, sour cream, buffalo wing sauce, garlic and cumin.
- Fill the enchiladas. One by one, spoon a line of the filling into your tortillas and roll them up, leaving the ends open. Lay them side by side in your casserole dish, seam side down, to hold it closed.
- Make the sauce. In a small bowl, mix the enchilada sauce, butter, and hot sauce. Spoon it over the rolled enchiladas, making sure every bit of enchilada gets covered.
- Get cheesy. Top with shredded cheese.
- Bake. Bake uncovered for 25-30 minutes or until heated throughout.
- Garnish and serve. Garnish with blue cheese dressing and sprinkle with chopped green onions. Serve warm.
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