Buffalo Chicken Enchiladas Recipe
These Buffalo Chicken Enchiladas are simple to make and bursting with flavor. The filling is amazing, with buffalo wing sauce, sour cream, cream cheese, garlic and cumin. They are finished off with a tweaked enchilada sauce and served with a blue cheese dressing. The perfect dinner for game day!!
Servings: 6 servings
Calories: 544kcal
Equipment
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 9x13 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.
Notes
See the post for additional information, photos and tips.
Nutrition
Serving: 1 | Calories: 544kcal | Carbohydrates: 32g | Protein: 42g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 2182mg | Potassium: 477mg | Fiber: 4g | Sugar: 7g | Vitamin A: 826IU | Vitamin C: 4mg | Calcium: 451mg | Iron: 3mg