Description
These Buffalo Chicken Enchiladas are a flavorful twist on classic enchiladas, featuring shredded chicken mixed in a creamy buffalo sauce, wrapped in tortillas, and baked with melted cheese. Perfectly spicy and cheesy, they make a crowd-pleasing main dish with optional blue cheese toppings for extra zest.
Ingredients
Units
Scale
Enchiladas
- 2 cups shredded chicken, rotisserie preferred
- 14.5 ounce canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounce can diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
- 8-10 (6 inch) tortillas
- 2 cups Monterey Jack or Cheddar Cheese
Optional Toppings
- Blue cheese dressing
- Green onions
- Cilantro
- Blue cheese crumbles
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray and set aside to prevent sticking.
- Make the Buffalo Enchilada Sauce: In a medium saucepan, combine the canned diced tomatoes, tomato sauce, diced green chiles, and buffalo sauce. Bring this mixture to a simmer over medium heat. Pour about 1/2 cup of this sauce into the bottom of the prepared baking dish to coat it, then set aside 2/3 cup of the sauce for topping later.
- Incorporate Cream Cheese and Chicken: Add the cream cheese to the remaining sauce in the saucepan. Lower the heat and stir continuously until the cream cheese melts fully and the sauce is smooth. Stir in the shredded chicken until evenly combined with the sauce.
- Assemble the Enchiladas: Spoon approximately 1/4 cup of the chicken mixture onto one side of each tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish, filling the dish evenly.
- Add Sauce and Cheese: Pour the reserved 2/3 cup of buffalo sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack or Cheddar cheese evenly on top.
- Bake the Enchiladas: Place the baking dish in the oven and bake for 15-20 minutes or until the cheese is bubbly and slightly golden.
- Serve with Optional Toppings: Remove from oven and let cool briefly. Serve with optional blue cheese dressing, chopped green onions, fresh cilantro, and blue cheese crumbles to enhance flavor and add freshness.
Notes
- Use rotisserie chicken for a quick and flavorful protein base.
- Adjust buffalo sauce quantity to control spiciness.
- Cream cheese helps mellow the sauce and creates a creamy texture.
- Substitute Monterey Jack with Cheddar for a sharper flavor or a Mexican cheese blend for authenticity.
- Warm tortillas slightly before filling to prevent cracking.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
