Buffalo Chicken Enchiladas – shredded buffalo chicken and melty cheese packed into rolled flour tortillas and baked in a best-of-both-worlds Buffalo-Enchilada sauce. Perfect for game day, quick and easy enough for weeknights!
Leftover or rotisserie chicken means these cheesy Buffalo Chicken Enchiladas are perfect for busy weeknights and the ideal A-game recipe for game day.
Flour tortillas are packed with buffalo-ranch shredded chicken and gooey cheese, topped with a killer buffalo-enchilada sauce and more cheese then baked until golden and bubbly.
What I love about this recipe:
- My entire family is obsessed with the taste of buffalo – they flipped for this recipe!
- Rotisserie chicken makes this recipe super easy and quick enough for weeknights.
- Always a Team Buffalo girl on game day.
- The blend of enchilada sauce and buffalo sauce takes these enchiladas to the next level!
Ingredients needed to make Buffalo Chicken Enchiladas:
- cooked shredded chicken (leftover chicken, rotisserie or my slow cooker shredded)
- softened cream cheese
- Ranch salad dressing
- Frank’s Red Hot Buffalo Wing sauce
- Shredded sharp cheddar cheese (may sub Monterey Jack cheese)
- canned red Enchilada sauce
- flour tortillas
Topping ideas:
Below are a few optional toppings to add to the finished enchiladas:
- Diced celery
- Blue cheese crumbles
- Ranch dressing/sauce
- Fresh tomatoes
- Cilantro
- Sliced green onions
- Sour Cream
- Blue Cheese dressing
- fresh squeezed lime juice (lime wedges)
How to make Buffalo Chicken Enchiladas:
Soften the cream cheese to room temp so it’s easier to blend then shred the chicken.
Preheat the oven to 350°. Spray an approximately 2 1/2 quart casserole dish with cooking spray and set it aside.
In a medium bowl blend the softened cream cheese, 2 tablespoons of the ranch dressing, 1/4 cup Buffalo wing sauce and 1 cup of the shredded cheddar cheese then add the chicken.
In another bowl, whisk the can of enchilada sauce, the remaining 1/4 cup of Buffalo sauce and the remaining 2 tablespoons of Ranch salad dressing.
Place a heaping 1/4 cup of seasoned chicken in the center of the tortilla then roll and transfer to the prepared baking dish seam side down.
Pour the Buffalo sauce mixture over the top of the tortillas then sprinkle the remaining shredded cheddar cheese (if you’re adding blue cheese, crumble it over the top now).
Bake uncovered 25-30 minutes or until bubbly and the cheese melted. Broil 1-2 minutes to lightly brown the top. Add toppings then serve right away.
More popular buffalo chicken recipes:
Buffalo Chicken Egg Rolls – Air Fry or bake. Crispy outside, cheesy spicy chicken inside.
Crispy Baked Buffalo Chicken Wings – crispy “oven fried” buttermilk buffalo wings.
Buffalo Mac and Cheese – 3-cheese creamy ONE POT recipe.
Air Fryer Buffalo Cauliflower – crispy, easy bold flavored appetizer or side dish.
Enjoy!
Buffalo Chicken Enchiladas
Ingredients
- 2 1/2 cups cooked shredded chicken rotisserie chicken works great!
- 4 ounces cream cheese softened to room temp
- 4 tablespoons Ranch salad dressing (divided) + more for drizzling after baking
- 1/2 cup Frank's Red Hot Buffalo Wing Sauce divided
- 2 cups sharp cheddar cheese shredded divided
- 10 ounce can red Enchilada sauce medium spice level used
- 6-8 6" flour tortillas
- cooking spray
Instructions
- Soften the cream cheese to room temp and shred the chicken.
- Preheat the oven to 350° then spray an approximately 2 1/2 quart baking dish with cooking spray and set it aside.
- In a medium bowl blend the softened cream cheese, 2 tablespoons ranch dressing, 1/4 cup of the Buffalo sauce and 1 cup of the shredded cheese then fold in the shredded chicken.
- In a second bowl whisk the can of enchilada sauce, the remaining 1/4 cup of Buffalo sauce and the remaining 2 tablespoons of Ranch salad dressing.
- TIP: to make the tortillas easy to work with, wrap them in a damp paper towel and microwave them for 30 seconds flipping halfway through until they're warm and pliable.
- Place a rounded 1/4 cup of chicken-cheese blend in the middle of the tortilla then roll and transfer to the baking dish seam side down (you should get 6-8 enchiladas depending on how you fill).
- Pour the Buffalo Enchilada sauce over the top of the enchiladas then sprinkle with remaining shredded cheddar cheese.
- Bake uncovered 25-30 minutes or until bubbly and the cheese melted. Optional: broil 1-2 minutes to lightly brown the top. Add your favorite toppings and serve right away.
Optional Topping Suggestions:
- Finely diced celeryBlue cheese crumblesDrizzled Ranch dressingFresh tomatoes diced CilantroSour Cream