Buffalo Chicken Enchiladas are a perfect fusion of spicy Buffalo chicken and classic enchiladas, making for a delightful dish that is full of flavor. They are easy to make and are great for weeknight dinners or game day snacks. If you love spicy food and cheesy goodness, this recipe is sure to be a hit!
Why Make This Recipe
You should make Buffalo Chicken Enchiladas because they are quick to prepare, satisfying, and bursting with flavor. Using shredded rotisserie chicken saves you time, so you can whip up this dish in no time. Plus, the combination of spicy Buffalo sauce, creamy cheese, and fresh toppings makes every bite unforgettable. It’s a great way to spice up your dinner routine!
How to Make Buffalo Chicken Enchiladas
Making Buffalo Chicken Enchiladas is simple and straightforward. Just follow these easy steps:
Ingredients:
- 2 cups shredded chicken (rotisserie will work great)
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned diced green chiles
- 1 cup buffalo sauce
- 4 ounces cream cheese
- 8-10 (6-inch) tortillas
- 2 cups Monterey Jack or Cheddar cheese
- Blue cheese dressing
- Green onions
- Cilantro
- Blue cheese crumbles
Directions:
- Sauce: In a large bowl, mix the shredded chicken, diced tomatoes, tomato sauce, green chiles, buffalo sauce, and cream cheese. Stir until everything is well combined.
- Assembly: Preheat your oven to 350°F (175°C). Spread a little bit of the chicken mixture onto each tortilla. Roll them up and place them seam-side down in a baking dish. Top with the remaining chicken mixture and sprinkle with cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
How to Serve Buffalo Chicken Enchiladas
Serve Buffalo Chicken Enchiladas hot from the oven. Drizzle with blue cheese dressing, and sprinkle with chopped green onions, cilantro, and blue cheese crumbles for added flavor. They are fantastic on their own, but you can pair them with a fresh salad or some tortilla chips for a complete meal.
How to Store Buffalo Chicken Enchiladas
If you have leftovers, let the enchiladas cool down, then cover the dish tightly with plastic wrap or foil. Store them in the refrigerator for up to 3 days. You can also freeze them wrapped tightly for up to 3 months. To reheat, bake in the oven until heated through.
Tips to Make Buffalo Chicken Enchiladas
- Use Rotisserie Chicken: This saves time and adds great flavor. You can also use leftover grilled or baked chicken if you have it.
- Adjust the Spice Level: If you don’t want them too spicy, you can reduce the amount of buffalo sauce or use a milder version.
- Add Vegetables: Consider adding cooked bell peppers or onions for extra texture and flavor.
Variation
You can customize these enchiladas by adding other ingredients like black beans, corn, or even swapping the buffalo sauce for a barbecue sauce for a different taste.
FAQs
1. Can I make Buffalo Chicken Enchiladas ahead of time?
Yes, you can prepare them a day in advance, cover them, and keep them in the refrigerator. Just bake them when you are ready to eat.
2. What can I use instead of buffalo sauce?
You can use BBQ sauce for a milder flavor or a chipotle sauce for a smoky twist.
3. Can I use flour tortillas instead of corn?
Absolutely! You can use either flour or corn tortillas based on your preference. Flour tortillas tend to be softer and easier to roll.
Enjoy making and savoring your Buffalo Chicken Enchiladas!
Buffalo Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken (rotisserie) Using rotisserie chicken saves time.
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 ounces canned diced green chiles
- 1 cup buffalo sauce Adjust the amount for desired spice level.
- 4 ounces cream cheese
- 8-10 (6-inch) tortillas Flour or corn tortillas can be used.
- 2 cups Monterey Jack or Cheddar cheese For topping.
Toppings
- Blue cheese dressing
- Green onions Chopped for serving.
- Cilantro Chopped for serving.
- Blue cheese crumbles For added flavor.
Instructions
Preparation
- In a large bowl, mix the shredded chicken, diced tomatoes, tomato sauce, green chiles, buffalo sauce, and cream cheese. Stir until everything is well combined.
Assembly
- Preheat your oven to 350°F (175°C).
- Spread a little bit of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Top with the remaining chicken mixture and sprinkle with cheese.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
