Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 6
Best Season: All Seasons
Description

These Buffalo Chicken Enchiladas are a bold and flavorful twist on the traditional enchiladas. Packed with shredded chicken tossed in spicy buffalo sauce, creamy ranch, and loads of melty cheese, then wrapped in soft tortillas and baked to perfection. This crowd-pleasing dish is perfect for game day, weeknight dinners, or when you're craving comfort food with a kick!

Ingredients
    For the Buffalo Chicken Filling:
  • 3 cup cooked shredded chicken breast (rotisserie or boiled)
  • 0.75 cup buffalo wing sauce (use your favorite brand)
  • 0.5 cup ranch dressing (or blue cheese dressing for stronger flavor)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 0.25 cup finely chopped green onions
    • For the Enchilada Assembly:
  • 8 medium flour tortillas (soft taco size)
  • 1 cup buffalo sauce (for spreading on top)
  • 1 cup shredded Mexican blend cheese (or a mix of cheddar & Monterey Jack)
    • For the Toppings (Optional):
  • 0.25 cup crumbled blue cheese
  • 0.25 cup sliced green onions
  • 0.25 cup ranch drizzle or sour cream
  • Fresh chopped cilantro (optional)
Instructions
    Prepare the Filling
  1. 1
    In a large mixing bowl, combine shredded chicken, buffalo wing sauce, ranch dressing, mozzarella cheese, cheddar cheese, and chopped green onions. Mix until well combined and the chicken is coated in the sauce.
    2. Assemble the Enchiladas
  2. 2
    Spoon about 1/3 cup of the filling into the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13-inch baking dish. Repeat with remaining tortillas and filling.
    3. Add Sauce and Cheese on Top
  3. 3
    Pour the remaining 1 cup of buffalo sauce evenly over the rolled enchiladas. Sprinkle the shredded Mexican blend cheese over the top to cover completely.
    4. Bake the Enchiladas
  4. 4
    Preheat the oven to 190°C (375°F). Bake the enchiladas uncovered for 25 minutes, or until cheese is melted and bubbly and edges are lightly golden.
    5. Rest and Garnish
  5. 5
    Remove from the oven and let rest for 5 minutes. Garnish with blue cheese crumbles, green onions, a drizzle of ranch or sour cream, and fresh cilantro if desired. Serve warm.
Note

Chicken Tips: Use rotisserie chicken for convenience or poach and shred chicken breasts ahead of time.

Spice Level: Adjust the amount of buffalo sauce depending on your spice tolerance.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.

Freezer Option: Assemble and freeze before baking. When ready to eat, thaw overnight and bake as directed.

Variations: Add cooked bacon bits or sautéed bell peppers to the filling for added texture and flavor.

Keywords: buffalo chicken, easy enchiladas, spicy chicken dinner, cheesy enchiladas, game day recipes
Read it online: https://petitepanini.com/recipe/buffalo-chicken-enchiladas-recipe/