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Buffalo Chicken Enchiladas Recipe

These Buffalo Chicken Enchiladas are a spicy, cheesy, and incredibly flavorful twist on traditional enchiladas. Shredded chicken is tossed in bold Buffalo sauce, wrapped in soft tortillas, and baked to perfection with melty cheese and enchilada sauce. Perfect for weeknight dinners, game-day meals, or meal prep, this recipe is a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 420 kcal

Ingredients
  

For the Chicken Filling:

  • 2 ½ cups shredded chicken rotisserie or cooked chicken breast
  • ½ cup Buffalo sauce Frank’s RedHot recommended
  • ¼ cup ranch dressing or blue cheese dressing
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 ½ cups shredded cheese cheddar, Monterey Jack, or Mexican blend

For the Enchiladas:

  • 8 flour tortillas or corn tortillas
  • 1 ½ cups enchilada sauce red or a mix of red sauce & Buffalo sauce
  • 1 cup shredded cheese for topping
  • ½ cup chopped green onions for garnish
  • ¼ cup crumbled blue cheese optional
  • Optional Toppings:
  • Sliced jalapeños
  • Sour cream
  • Chopped cilantro
  • Extra Buffalo sauce

Instructions
 

Step 1: Prepare the Chicken Filling

  • In a large bowl, mix shredded chicken, Buffalo sauce, ranch dressing, garlic powder, onion powder, and smoked paprika.
  • Stir in 1 ½ cups of shredded cheese to create a creamy filling.

Step 2: Assemble the Enchiladas

  • Preheat your oven to 375°F (190°C).
  • Spread ½ cup of enchilada sauce on the bottom of a greased 9x13-inch baking dish.
  • Lay a tortilla flat, spoon ¼ cup of the chicken mixture into the center, roll it up tightly, and place seam-side down in the dish.
  • Repeat with remaining tortillas, lining them up snugly in the dish.

Step 3: Add Sauce & Cheese

  • Pour the remaining enchilada sauce evenly over the rolled tortillas.
  • Sprinkle 1 cup of shredded cheese on top.

Step 4: Bake the Enchiladas

  • Cover with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
  • Let cool slightly before serving.

Step 5: Garnish & Serve

  • Top with chopped green onions, crumbled blue cheese, and extra Buffalo sauce.
  • Serve hot with sour cream, jalapeños, or cilantro.

Notes

  • Make it milder: Reduce Buffalo sauce and add more ranch dressing.
  • Make it extra spicy: Add diced jalapeños to the filling or use an extra-hot Buffalo sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
  • Freezer-Friendly: Freeze unbaked enchiladas for up to 3 months. Thaw overnight before baking.
  • Low-Carb Option: Swap tortillas for low-carb wraps or sliced zucchini.