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, creamy Buffalo Chicken Enchiladas are perfect for busy weeknights and just what the team needs on game day.

Flour tortillas are packed with gooey cheese and buffalo-ranch shredded chicken, 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.
Using rotisserie chicken makes this recipe quick enough for weeknights.
Any BUFFALO is the right answer on game day.
The blend of enchilada sauce and buffalo sauce takes this recipe to next level!

WHAT DO I NEED TO MAKE BUFFALO CHICKEN ENCHILADAS?

cooked shredded chicken (leftover chicken or rotisserie chicken work great!)
softened cream cheese
Ranch salad dressing
Frank’s Red Hot Buffalo Wing sauce
Shredded sharp cheddar cheese (may sub Monterey Jack cheese)
red Enchilada sauce
flour tortillas

OPTIONAL TOPPING IDEAS:

Below are a few suggested ideas to add to the top of the finished enchiladas but really nothing but a fork is needed when you take them out of the oven.

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.

Optional: broil 1-2 minutes to lightly brown the top. Add an optional toppings then serve right away.