Description
Experience bold and creamy flavors with these Buffalo Chicken Enchiladas, featuring shredded chicken rolled in tortillas, smothered in a zesty buffalo enchilada sauce, and topped with melted cheese. Perfect for a flavorful and satisfying dinner.
Ingredients
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, chopped
- Cilantro, chopped
- Blue cheese crumbles
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Make the Sauce Base: In a medium saucepan, combine the diced tomatoes, tomato sauce, diced green chiles, and buffalo sauce. Bring the mixture to a simmer.
- Reserve Sauce Portions: Pour 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 later topping.
- Prepare Creamy Chicken Sauce: Add the cream cheese to the remaining sauce in the saucepan. Heat on low and stir continuously until the cream cheese is fully melted and incorporated. Then stir in the shredded chicken until combined.
- Assemble Enchiladas: Spoon about 1/4 cup of the creamy chicken mixture onto the center of each tortilla. Roll each tortilla tightly and place seam side down into the baking dish. Repeat until all tortillas are filled and arranged in the pan.
- Add Sauce and Cheese Topping: Pour the reserved 2/3 cup of sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack or Cheddar cheese evenly on top.
- Bake: Bake the enchiladas in the oven for 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve and Garnish: Serve hot, optionally topped with blue cheese dressing, chopped green onions, cilantro, or blue cheese crumbles for added flavor and texture.
Notes
- Rotisserie chicken works great for speed and flavor, but cooked shredded chicken breast is a good substitute.
- If you prefer less heat, adjust the buffalo sauce or add more cream cheese to mellow the spice.
- Use flour or corn tortillas based on personal preference; corn adds more traditional texture.
- Let the enchiladas rest for 5 minutes after baking to set before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
